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–+ servings
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.
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Servings 1
Prep Time 15 minutes
Total Time 15 minutes
Kingfish Ceviche with Blood Orange, Pistachio and Chilli

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!
Keywords blood orange ceviche, citrus ceviche, Easy kingfish recipes, kingfish ceviche, light seafood dish, pistachio ceviche, raw fish recipe, seafood ceviche
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