Name: Jacqui Challinor’s kingfish ceviche with avocado and finger lime
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4
Ingredients: 2 rounds pita bread; 2 tbsp extra-virgin olive oil; 150 gm sashimi-grade (hiramasa) kingfish, bones and skin removed; 1 finger lime, pearls removed; 1 long red chilli, half the seeds discarded, finely chopped; 2 tbsp finely chopped coriander; 2 tbsp finely chopped chives; 1 golden shallot, finely chopped; Bronze fennel and chervil sprigs, picked and washed, and edible flowers (such as society garlic, nasturtium, native violets), to serve; Garlic chips; 2 garlic cloves, thinly sliced; 2 tbsp milk; 80 ml (⅓ cup) canola oil; Dressing; 1 small garlic clove, finely grated; 100 ml extra-virgin olive oil; 50 ml lemon juice; 3 tsp chardonnay vinegar; ¼ tsp white sugar; Avocado purée; ½ avocado; 1 tbsp milk; 2 tsp lime juice

“This dish is one of our best-sellers,” says Jacqui Challinor, executive chef at Sydney’s Nomad. “I’ve considered taking it off the menu a few times, but I just can’t bring myself to do it. It’s light and fresh, with an amazing pop of citrus from the finger lime.”

Ingredients

2 rounds pita bread

2 tbsp extra-virgin olive oil

150 gm sashimi-grade (hiramasa) kingfish, bones and skin removed

1 finger lime, pearls removed

1 long red chilli, half the seeds discarded, finely chopped

2 tbsp finely chopped coriander

2 tbsp finely chopped chives

1 golden shallot, finely chopped

Bronze fennel and chervil sprigs, picked and washed, and edible flowers (such as society garlic, nasturtium, native violets), to serve

Garlic chips

2 garlic cloves, thinly sliced

2 tbsp milk

80 ml (⅓ cup) canola oil

Dressing

1 small garlic clove, finely grated

100 ml extra-virgin olive oil

50 ml lemon juice

3 tsp chardonnay vinegar

¼ tsp white sugar

Avocado purée

½ avocado

1 tbsp milk

2 tsp lime juice

Method

1.For garlic chips, combine garlic and milk in a small bowl. Place in the fridge to soak to remove any bitterness (3 hours). Rinse, drain and pat dry with paper towel. Heat canola oil in a small frying pan over low-medium heat. Add garlic and cook, watching carefully so it doesn’t burn, until golden and crisp (1½ minutes). Drain on paper towel.

2.Meanwhile, preheat oven to 200°C. Place pita breads on a large oven tray and drizzle with olive oil. Bake until golden and crisp (4 minutes). Cool.

3.For dressing, whisk all ingredients in a bowl until combined. Season to taste.

4.For avocado purée, process avocado, milk and lime juice in a small food processor until smooth. Season to taste. Transfer to a bowl and cover surface closely with plastic wrap to prevent browning.

5.Cut kingfish into 1cm cubes, then combine in a bowl with finger lime pearls, chilli, coriander, chives, shallot and enough dressing to liberally coat the fish. Mix well and season to taste.

6.To serve, spoon kingfish mixture onto a serving plate and dot with small spoonfuls of avocado purée. Scatter with garlic chips, bronze fennel, chervil and edible flowers, and serve with crisp pita bread.

Profile Jacqui Challinor

Styling by Vivien Walsh

Ingredients

Method

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