Recipe of the Month: Mushroom & Kingklip Ceviche
Kingklip Ceviche is a fantastic appetiser at a party, starter, or light snack for yourself when looking for something fresh, light, and delicious. Of course, if you can find a way to incorporate some super-food-fungi in it too, it’s an absolute winner.
Thankfully, this month, The South African Mushroom Farmers’ Association serves up this handy recipe on the classic Kingklip Ceviche, giving it a spin by using earthy mushrooms for a beautiful depth of flavour.
Mushroom & Kingklip Ceviche
Serves 4
Ingredients:
250g kingklip / firm white fish, skinless
(You can also use salmon, tuna, yellowtail or prawns. Select your choice of fish or seafood based on the freshness. You are essentially just curing the fish in acid and want the highest quality, freshest produce you can get your hands on. So call the fishmonger first, find out what is fresh and then choose which fish to go with!)
60ml / ¼ cup freshly squeezed lime juice
100g cherry tomatoes, quartered
250g baby button mushrooms, sliced in half
1 large jalapeño, diced
2 pickled red chillies, diced
1 Tbsp coriander, roughly chopped
¼ red onion, finely diced
1 tsp fresh ginger, grated
2 Tbsp olive oil
Salt and pepper, to taste
Alongside to serve:
1 large avocado, diced
1 lime, cut into wedges
Thinly sliced rye bread, toasted
Method:
- Dice the kingklip into cubes.
- Place in a shallow dish with the lime juice.
- Make sure the lime juice covers all the fish.
- Cover with cling film and place in the fridge for 20 minutes.
- Prepare the rest of the ingredients.
- Combine the ingredients in a bowl and toss lightly.
- Drain the cured kingklip but reserve the marinade.
- Fold the kingklip into the rest of the ingredients and drizzle with the lime juice marinade.
- Season well to taste.
To serve:
Scoop some of the mushroom and kingklip ceviche onto a slice of rye toast along with some diced avocado and a squeeze of fresh lime juice.
For more delicious recipes visit the The South African Mushroom Farmers’ Association website.
