Kingfish Ceviche with Pickled Strawberry - Chef Recipe by Jigs Liwanag

Ingredients

Ceviche:

240 g kingfish, sashimi grade
1 Lebanese cucumber
100 g strawberries
15 g salmon fish roe
2 tsp togarashi
Pinch sea salt to taste
10mL yuzu oil

Pickling liquid:

1/2 cup water
1 cup sherry vinegar
1/4 caster sugar
1 tsp sea salt flakes

Dressing:

1 lime
2 lemons
3 oranges
Pinch sea salt
1 tsp juniper berries

Garnish of choice

Method

Dressing:

Juice limes, lemon and orange, combine in a bowl with sea salt flakes. Split 60% for marinade and 40% for dressing. Set aside.

Pickled strawberries:

Combine pickle liquid ingredients into a small pot, place on a medium hit and simmer only until sugar is fully dissolved. Set aside to cool and strain into a container. Cut strawberries into a fine dice and add to the chilled pickle liquid. Allow to pickle for 30 minutes.

Kingfish:

Using a vegetable peeler, peel 8 strips of cucumber and roll into cylinders, set aside.

Dice the kingfish into small cubes and cover with the 60% marinade, Allow to sit for minimum 2-3 minutes, stir and add the pinch of salt.

Strain and place into a clean bowl. Strain pickled strawberry and add to the kingfish with the togarashi.

To plate:

Divide kingfish mix into four portions. Using a round cake cutter, place the kingfish into the inside of the mould to create a ring, similar to a doughnut. Place cucumber cylinders inside the ring, add nasturtium and pea tendril or nasturtium leaf on each to garnish.

Pinch togarashi and sea salt flakes across the kingfish. Place a small amount of fish roe on the kingfish. Divide 40% dressing into 4 portions and place in the middle of the ceviche, drizzle with yuzu oil and serve.

Recipe provided by Vesta x Jigs