Hiramasa Yellowtail Kingfish Ceviche

with avocado mousse & dried mandarin

Hiramasa Yellowtail Kingfish Ceviche

with avocado mousse & dried mandarin
Method
Serves 1

Place kingfish slices into a bowl with extra virgin olive oil and sea salt. Cover and leave at room temperature for around 5 minutes. In a separate bowl, mix together 20ml of lime juice, 20ml of lemon juice, lime zest, lemon zest, chilli and red onion.

Place dehydrated mandarin in a food processor to create a fine powder.

Mash avocado with 10ml of lime juice, 10ml of lemon juice, a pinch of sea salt and a pinch of freshly chopped chilli to make avocado mousse.

Mix kingfish with onion mix. Quickly toss together.

To Serve

Place kingfish mix on plate and top with mache. Place dollops of avocado mousse around kingfish. Garnish with dried mandarin powder.

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