Kingfish Ceviche, Chilli, Coriander, Spring Onion, Mint Sorbet - Chef Recipe by Nicola Palmer

Ingredients

Kingfish deviche:

500g Port Lincoln kingfish loin
1/2 bunch spring onion, thinly sliced
1/2 bunch coriander leaves

Ceviche sauce:

2 lime - juice and zest
1 large lemon - juice and zest
300mL kingfish stock
150mL olive oil
1 1/2 fresh chilli, diced or 1 large pinch of chilli flakes

Native river mint sorbet:

100mL lemon juice
100mL water 
300mL simple syrup (equal parts water and sugar heat to dissolve)
20g native river mint leaves

Method

Ceviche sauce:

Sea salt to taste.

Mix all ingredients together.

Sorbet method:

Heat the simple syrup to a simmer and add the lemon zest for 2 minutes.

Strain the zest – you can roll this in caster sugar and dry for a nice garnish for a dessert on another occasion.

Cool the syrup slightly then add the lemon juice & chopped river mint.

Chill completely before putting in into your ice cream churner.

Dish method:

Thinly slice the kingfish. In a medium bowl mix the fish with the coriander, spring onion and enough sauce to generously coat the fish.

Sit the mix for between 1-5 minutes.

Serve the fish mix on plates and top with a spoon of sorbet.

Recipe provided by Watervale Hotel