Kingfish ceviche with tomatillo corn salsa, avocado mayonnaise, and passionfruit granite

Warren Buckland

James Beck says "Make sure to ask your fishmonger for sashimi grade kingfish. This dish is also great with trevally, kahawai, tuna or even salmon. Prepare all of the ingredients ahead of time except for the ceviche which you marinate just before serving to ensure you don’t overcook the fish."

Granite and avocado mayonnasie

100 ml	Passionfruit juice
20 g	White sugar
1	Avocado
150 ml	Avocado oil
½	Lemons, zest and juice of

Salsa

1	Tomatillo, diced, or use tomato if you can't find tomatillos
1	Tomato, deseeded and diced
½	Corn cobs, kernels removed
¼	Shallots, finely diced
1 to taste	Red chilli, finely diced
1 small bunch	Coriander, finely sliced
1 drizzle	Extra virgin olive oil
1 serving	Salt, to taste

Ceviche

3	Limes, zest and juice of
½	Red onions, thinly sliced
1 Tbsp	Raw sugar
75 ml	Avocado oil, or olive oil
320 g	Kingfish, thinly sliced (Main)

Directions

For the granite

1. Dissolve the white sugar in the passionfruit juice and freeze in a small container.

For the avocado mayonnaise

1. Either by hand or in a food processor whisk the avocado, salt and pepper and lemon zest and juice. Once the avocado is nice and smooth slowly drizzle in the oil making a thick emulsification similar to mayonnaise. Adjust the seasoning.

For the salsa

1. Combine all the salsa ingredients and set to one side.

For the ceviche

1. Combine all the ingredients for the ceviche except for the fish. Ten minutes before serving marinate the kingfish in the ceviche marinade.
2. Place a dollop of avocado mayonnaise on the plate. Strain the kingfish and place so that it overlaps the mayo. Use a small ring mould to press the salsa to one side of the king fish.
3. With a microplane, a grater or simply a fork rasp the granite and place in it a mound over the fish and salsa. Garnish with a sprig of coriander and serve.

See the interview with James Beck and more of his recipeshere