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- 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
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.
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.
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.
Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.
Serve ceviche with sweet potato and vodka shot.