Kingfish Gin Ceviche

If you're still planning your Good Friday menu and tired of the go-to fish and chips or baked salmon, we've got just the recipe for you!

An elevated entrée, or as part of a smorgasbord of nibbles, cured Kingfish is a delicate and refreshing dish to kick off your meal. If you're looking to showcase this month's Small Acre Gin, this is the perfect accompaniment!

While it couldn't be simpler to prepare, be sure to start a day ahead to allow enough time to cure.

KINGFISH CEVICHE

Kingfish Gin Ceviche

Serves 4

Recipe courtesy of Justine Schofield, Everyday Gourmet

INGREDIENTS
- 500g of skinless sashimi-grade kingfish fillet

- 100ml Ambleside Small Acre gin

- 3 whole juniper berries, crushed

- 1 tbsp coriander seeds, toasted and crushed

- 3 bay leaves, torn

- 1/2 cup of salt flakes

- 1/2 cup of caster sugar

- Extra virgin olive oil

METHOD
In a small tray or dish, pour gin over fish and turn in the liquid so it is completely coated. Marinate for about 10 minutes.

In a bowl, combine salt, sugar, juniper berries, coriander seeds and bay leaves.

Set out some cling wrap on your bench and add half of the salt cure  before placing the fish on top. Cover with the remaining salt cure and then drizzle over the reserved gin. Wrap the fish tightly in the cling wrap and leave to cure in the fridge for 3-4 hours. 

To serve, rinse off any remaining cure and pat dry with paper towel. Slice thinly, fold and serve with a drizzle of extra virgin olive oil.

Enjoy with a G&T, good company and anything fresh!

FEATURED IN THE GIN CLUB

Ambleside's Small Acre Gin is currently featured in April's Gin Subscription! Sign up to the club today for a complete curated distillery experience at home.

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