Perfect Passionfruit And Kingfish Ceviche Recipe

If you’re looking for a recipe to share with friends and family over the Summer, we’ve found. The perfect blend of sweet passionfruit and salty kingfish will tickle their tastebuds long after the plate is clean.

Do-it-yourself or cut the prep-time in half and make a date of it – the recipe below includes tasks for both parties to perform. Get your hands dirty!


Passionfruit cerviche

Serves 4

• 4 passionfruit
• 1 long green chilli, seeds removed, finely chopped
• 1 small clove garlic, crushed
• 2 pinches ground cumin
• cracked black pepper
• 2 teaspoons lemon juice
• 300g kingfish fillet
• 1/2 small red onion, thinly sliced
• 3 radishes, thinly sliced (optional)
• Coriander sprigs, to serve

Person one: Halve the passionfruit and remove the juice and pulp.

Mix with the chopped chilli, garlic, cumin, pepper and lemon juice. Set aside.

Person two: Remove skin and any bones from the kingfish and slice into very thin slices (approximately 3mm wide).

Place in a non-metallic bowl and pour over the passionfruit mixture, lightly tossing to coat.

Cover and refrigerate for 1 hour or until fish has becomes opaque.

To serve, arrange the kingfish on a large serving platter with red onion and radish (if using). Drizzle with remaining passionfruit mixture and sprinkle with coriander sprigs.

Note: Serve with small slices of toasted baguette if desired, or wrap in baby butter lettuce leaves.

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