Yellowtail Kingfish Ceviche
- 250g Yellowtail Kingfish fillet
- 1 medium red onion
- 30g capers
- 2 tbs lime juice
- 1/3 bunch dill or chervil
- 3 tbs extra virgin olive oil
- A good pinch cracked pepper & sea salt
Finely dice red onion, kingfish & capers & place in a bowl.
Add chervil or dill, olive oil, pepper & salt. Just before serving add the lime juice mix through & taste to adjust seasoning.
Place in Asian spoons or shot glasses to serve.
By Chef Jeremy Hartwich