When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.
Contributor
Paul Kristoff, Editor-in-Chief of The City Lane, Australia
This Peruvian kingfish (Yellowtail Amberjack) ceviche is inspired by my trip to Peru two years ago. It’s a fresh, healhty zesty recipe that’s full of wonderful sweet, savoury, salty and sour flavours. Kingfish (also known as Yellowtail Amberjack) are popular for their firm, white, slightly oily flesh and medium strong taste. It’s a great fish to use for sashimi and ceviche.
I got my sashimi-grade kingfish from Ocean Made Seafood, who supply some of Melbourne’s top restaurants, and have a retail shop at their Collingwood factory.
In a nod to the biodiversity of Peru (and Colombia, which we also visited during this trip), and the interesting fruits and vegetables that we ate there, I also pickled a golden beetroot that I got from Bar Saracen as part of a Days Walk farm produce box. If you don’t eat seafood, or are looking for a vegan option for ceviche, the texture and flavour of pickled beetroot works as a great fish substitute.
Serves: 2
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
The pickled beetroot
- 45ml red rice vinegar
- 20g brown sugar
- 2g table salt
- 1 golden beetroot, thinly sliced with a mandolin
The dressing
- 1 small grapefruit, juiced
- 1 lime, juiced
- 1tspn (10ml) extra virgin olive oil
- 1g vanilla bean paste
- 1 birds eye chilli, deseeded and thinly sliced
- ½ orange, juiced
The ceviche
- 200g sashimi-grade kingfish (yellowtail amberjack), thinly sliced
- 4 tomatillos, thinly sliced
- ¼ red onion, thinly sliced
- ½ orange, cut into four segments
Instructions
The pickled beetroot
- Add the beetroot into a saucepan with the brown sugar, salt, red rice vinegar and boiling water (just enough to cover the beetroot).
- Simmer for 10 minutes, then drain the beetroot.
- Allow to cool to room temperature.
The dressing
- Mix all the ingredients together.
The ceviche
- Place the slices of kingfish alternating with the beetroot on a deep tray.
- Top with the tomatillos, onions and orange segments.
- Pour the dressing on the top and leave in the fridge for 20 minutes.
- Serve.
Note: If you can’t get your hands on kingfish, a suitable and sustainable alternative is Mahi Mahi (also known as dolphinfish and dorado).
