This Kingfish ceviche, inspired by Chef Rosie Healey's Mediterranean-style sea bass dish, is a refreshing treat. The fresh kingfish is marinated in lemon juice and topped with slices of blood orange, crunchy pistachios, and a sprinkle of chilli flakes, making it a perfect light dish with a spicy and zesty kick.
Ingredients
- 150 g Fresh kingfish (thinly sliced)
- 1 blood orange
- 1 lemon (juice and zest)
- 1 tsp Chilli flakes or red pepper flakes
- 2 tbso Pistachio nuts (shelled and chopped)
- 3 tbsp quality olive oil
- 1 salt & pepper to taste
Instructions
- Prepare the kingfish: Place the thinly sliced kingfish in a bowl and cover it with lemon juice. Let it marinate for 4-5 minutes.
- Arrange on the plate: On your serving plate, arrange the marinated kingfish slices with blood orange slices.
- Finish the dish: Drizzle with a little more lemon juice, then top with pistachio nuts, chilli flakes, salt, pepper, lemon zest, and a generous drizzle of olive oil. Serve immediately and enjoy!
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
