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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!
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Garden Street Collector's Series Edition One
This gin is a nod to you, our members. We’ve tasted hundreds of delicious Australian gins over the years and every year our tasting panel has the (really terrible) job of choosing their 12 favourite gins to share with you. It’s tough competition and they’re a very picky bunch!
Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!
