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Kingfish Ceviche by Miguel Maestre

Category: food

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  • Serves: 2
  • Time needed: 30 mins
  • Difficulty Easy

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • poached sweet potato
  • 200ml water
  • 200g caster sugar
  • 1 star anise
  • 1 sweet potato (250g), peeled, cut into 1cm dice


  • Step 1

    To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

  • Step 2

    Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. 

  • Step 3

    Add fish, onion and ice cube. Stand for 4 minutes, this allows the acid from the citrus juice to cook the protein in the fish. 

  • Step 4

    Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

  • Step 5

    Serve ceviche with sweet potato and vodka shot.

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