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Hiramasa Kingfish Ceviche - Chef Recipe by Adam Dundas-Taylor

Hiramasa Kingfish Ceviche - Chef Recipe by Adam Dundas-Taylor


400g hiramasa kingfish fillet

Ceviche dressing:

20mL aji Amarillo
250mL fresh lemon juice
10mL soy sauce
5g black pepper, finely ground
10g garlic, finely chopped
5g ginger, finely chopped
20mL water
3g salt

Miso dressing:

75g caster sugar
120g white miso
50mL sake
50mL mirin

Pickled jalapeno/golden shallot:

200mL water
90mL white vinegar
90mL sugar
6 tsp salt
2 fresh jalapenos, thinly sliced
5 golden shallots, thinly sliced


2 watermelon radish, sliced 1mm thick
1 punnet micro-coriander, picked
4 Tbs pomegranate seeds


Hiramasa kingfish fillet:

With a sharp knife, take skin off kingfish.

Slice fish in 2 long pieces, following the seam in the middle of the fish. Slice into 2mm thick slices, across the fillet.

Cut a piece of go-between onto the scales. Add slice of kingfish in a nice straight line until you have 80g-100g.

Ceviche dressing:

Put all ingredients into a bowl and mix well. Store in an air-tight container in the fridge.

Miso dressing:

Place sugar and small amount of water in a pot. When sugar and sake are dissolved, bring to a simmer and flambe the sake.

Add mirin and miso, stir until smooth. Cook for 20 minutes until thickened.

Pickled jalapeno/shallots:

Bring water, vinegar, salt and sugar to the boil. Separate the pickle liquid into two containers.

Cool completely, then add thinly sliced jalapeno into one container and shallots into other.


Take the kingfish on the go-between and turn it upside down on the middle of the plate.

Drizzle ceviche dressing over the kingfish. Place one dot of miso dressing on each slice of fish.

Garnish with pomegranate seeds, watermelon radish, pickled shallots, jalapenos and micro-coriander.


This is not your traditional ceviche because the kingfish is not marinated in citrus dressing as long as usual. The sweetness of the miso and tartness of the citrus dressing and pomegranate work amazingly well together.