KINGFISH CEVICHE TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

Juice of 1 lime

1 tsp caster sugar

½ tsp salt flakes

1 red bird’s eye chilli, seeded, finely chopped

300g kingfish, skin, pin-bones and bloodline removed, thinly sliced

¼ head red cabbage, thinly sliced (we used a mandoline)

1 tbs olive oil

1 tbs sherry vinegar

Warmed mini tortillas, sliced avocado, sour cream and lime wedges, to serve

Black Bean and Corn Salsa

2 sweetcorn cobs, husks and silk removed

½ can (200g) black beans, drained and rinsed

2 ripe tomatoes, finely diced

1 small green chilli, finely chopped

2 spring onions, finely chopped

¼ bunch coriander, leaves and root chopped, plus extra leaves to serve

Juice of 1 lime

1 tbs chipotle chilli sauce (optional)

PUTTING IT ALL TOGETHER: 

1. Place lime juice, sugar, salt and chilli in a bowl and stir until sugar and salt dissolve. Add kingfish, gently stir to coat and set aside for 10 minutes.

2. For the salsa, cook the corn in a saucepan of boiling salted water for 2 minutes. When cool enough to handle, cut the kernels off the cobs. Combine all ingredients in a bowl and season. Place the cabbage, oil and vinegar in a bowl, season and toss to combine.

3. Drain ceviche and serve with tortillas, dressed cabbage, salsa, avocado, sour cream, extra coriander and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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