King Prawn Ceviche - Chef Recipe by Matty Perry
A modern version of a Mexican staple!
1-2 kg garfish (ask your fishmonger to clean them — some people remove the heads but you can leave them on)
2 cups of plain flour
sunflower oil (for frying)
Juice of 2–3 lemons (depending on how juicy they are)
1 tsp dried oregano
1 tsp cooking salt
Freshly cracked pepper (to taste)
The easiest way to begin this recipe is to fill a freezer bag with the flour, salt, pepper and oregano.
Heat the oil in a large frypan.
Place a few garfish at a time into the bag with the flour.
Dust off any excess, then fry them in the hot oil until the skin is nice and golden, turning over once only. If you find that the oil’s heat is too much, reduce the flame a little.
Assemble them on a platter like little soldiers and serve with a plate of horta (leafy green vegetables), potato salad and crusty bread.
A squeeze of lemon juice is also essential.
Credits: Melbourne Books
Photo Credits: Melbourne Books