Kingfish ceviche. How can I improve this?
Christmas and New Years is a big seafood time of year for my household. I’ve been trying to get better every year and this was our NYE appetiser. Would love any tips to improve on this for next year!
Recipe was made up on the go but was:
Simmered mini can of coconut milk with rough chopped coriander (cilantro) stalks and a few smashed garlic cloves for flavour, with a tablespoon of sugar to thicken
Kingfish drizzled with lime juice and sea salt ~15 mins before serving to cure
Poured coconut milk on the plate, placed the fish and garnished with:
thin sliced shallots
red chilli
coconut flakes
black sesame seeds
leaves off the coriander stalks used in step 1
Then drizzled with ponzu sauce for saltiness and umami
by Navier-Stonks
2 Comments
Looks great and delicious! Regarding the plating, a bit overcrowded and chaotic imo. I’d suggest placing the slices of fish in a certain order on a smaller plate, the fish “floating” as an island in the coconut sauce. Then sprinkle all garnish around.
I would keep the coconut as clear and pure as possible (colour wise). The fish has a light pinkish colour right? So it should stand out. Don’t drizzle the coconut over the fish, keep it pure. Or you could sprinkle some black sesame on the fish for contrast.