Mango and Kingfish Ceviche with Blood Orange Dressing

Prep time: 15-20 minutes  
Cooking time: 5-15 minutes  
Serves: 4 

Ingredients: 

  • 200g kingfish, chilled and cut into small cubes 

  • 3-4 limes, juiced and chilled 

  • 1 mango, chilled and cut into small cubes 

  • ¼ fennel, shaved and tossed with a tbsp of lemon juice  

  • 1 blood orange, chilled, peeled and segmented and cut into 1cm pieces 

  • 1 bird eye chilli, finely sliced  

  • Fresh cracked pepper to taste 

Dressing: 

  • 1 blood orange, juiced chilled  

  • 1 lemon juice, chilled 

  • 2 tbsp olive oil  

  • Pinch of salt  

  • 1 tbsp copped coriander + few leaves for garnishing 

Method:

  1. Toss a few teaspoons of lime juice with the fennel to stop it from going brown. 

  1. Place the kingfish into a bowl and add the remaining lime juice. Mix, and cover, let it cure for 5-15 minutes depending on how cured you like it. 

  1. To a large flat platter, scatter the fennel, mango and blood orange segments. 

  1. Drain the lime juice from the fish and scatter the fish on the same platter.  

  1. Whisk all the dressing ingredients together into a bowl and drizzle over the ceviche. 

  1. Garnish with some coriander leaves, sliced chilli and freshly cracked pepper. 

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Ingredients for Mango and Kingfish Ceviche with Blood Orange Dressing