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