Kingfish Ceviche with Baked Puff Chips Recipe

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
2	each	Pampas Puff Pastry Sheets
200	g	Ruby Grapefruit segments and juice (2 Grapefruits)
300	g	Orange segments and juice
100	mL	Lemon juice and zest (2 Lemons)
50	mL	Lime juice and zest (1 Lime)
500	g	Avocado
30	g	Jalapenos
100	g	Passionfruit pulp
800	g	Kingfish cleaned and sliced
80	g	Coriander stem and leaves
10	g	Paprika
100	g	Red Onion
5	g	Sea Salt

Method

Kingfish Ceviche with Baked Puff Chips Raw Ingredients

Step 1

Using a 5cm round cutter, cut chip size circles out of the Pampas Puff Pastry and place on a tray with baking paper. Sprinkle with paprika and sea salt, add another sheet of baking paper and place a second baking tray on top before placing into the oven at 180 degrees for 10 minutes or until nice and golden. Set aside to cool.

Baked Puff Chips Circular Cutter Sprinkle Baked Puff Chips with Paprika and Bake Between Two Trays

Step 2

Chop the coriander stem finely and add to a bowl with the sliced kingfish. Add the passionfruit flesh and juice. The grapefruit juice and orange juice and pieces as well as lemon juice and zest to begin the curing.

Squeeze the lemon into the ceviche mixing bowl. Add the passion fruit, grapefruit and lime juice onto the king-fish mix.

Step 3

Add the sliced onion, diced jalapeno and diced avocado to the mix to add creaminess.

Add the sliced onions and the grapefruit segments to the ceviche mix Add the diced avocado to the ceviche mix.

Step 4

Balance with the remaining salt and leave to the side for a couple of minutes to complete the curing.

Add salt to balance the flavours Stir through the ingredients

Step 5

Garnish with sliced jalapenos and coriander leaves.

Plate up the dish and garnish

Step 6

Serve chilled with the puff pastry crisps over the top as a crunchy garnish.

Add a tower of the golden, baked puff chips Kingfish Ceviche with Baked Puff Chips

Message from chef Ben Varela

Packed with plenty of zing from the fresh fruit juice, yet balanced by the onion, jalapenos and light pastry chips, the colour of this dish really leaps off the plate. I love this dish for the simplicity, colour and flavour.

See more ideas from Ben Varela

Tuna Carpaccio with Pistachio and Olive Crumble

Kingfish Ceviche with Baked Puff Chips

Ingredients