Kingfish Ceviche - Chef Recipe by Bodee Price

Ingredients

100g kingfish, thinly sliced
1/4 lime, juiced
1/4 lemon, juiced
1/4 mild pickled jalapeño, finely sliced, or diced with seeds removed
15mL olive oil
1/4 fennel bulb, fronds on top

Method

Pick the fennel fronds and slice the fennel as thin as possible. Store in iced water to crispen up.

Mix lemon and lime juice and olive oil together.

Lay kingfish over a plate, sprinkle jalapeños on top.

Drain fennel well and scatter over fish evenly.