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Kingfish Ceviche

Kingfish Ceviche

 Serves: 4      Prep Time: 10mins      Cook Time: 30 mins 



  • 400g Sashimi grade Kingfish BUY
  • 1/4 red onion, very finely sliced using mandolin
  • 2 tsp fresh jalapeño, finely chopped (or green chilli) – add more or less for spiciness
  • 8 cherry tomatoes, halved (large ones quartered)
  • 1/4 tsp black pepper
  • 1/3 cup lime juice, fresh (or lemon juice)
  • (Subtitute the lime/ lemon juice and black pepper with our Bakasco sauce BUY)


  • 1/2 tsp salt, cooking/ kosher (or 1/4 tsp table salt)
  • 1 avocado, ripe, cut into small cubes
  • 1/4 cup coriander/cilantro leaves, roughly chopped (sub chives)
  • 2 tbsp extra virgin olive oil


  1. Cut fish: Cut fish into 1.25cm / 1/2" cubes.
  2. Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
  3. Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
  4. Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
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