Kingfish with Yuzu Mojo Dressing
Ben O'DonoghueIngredients:
- 500g Kingfish fillets
- 1 ripe avocado
- 4 chilled plates or bowls
Yuzu Mojo Dressing
Yields 250ml
- 1 x bunch coriander
- ½ bunch parsley
- 2 x cloves garlic
- ¼ cup olive oil
- 80ml yuzu citrus juice
- Salt
Method:
Yuzu Mojo Dressing
- Place all the ingredients into a high speed blender and puree at high speed until super fine and green
- Squeeze through a nut bag or sieve to remove all fiber
- Keep chilled on ice and adjust the seasoning with salt if needed
To Make the Ceviche
- Slice the king fish fillet into bite size slices and place into the chilled Mojo for 2-3 minutes.
- Whilst the kingfish is marinating, slice the avocado into similar sized slices.
Remove the fish from the mojo and place on to some absorbent paper then arrange the alternating slices of avocado and kingfish in your bowls. - Dress the kingfish and avocado in generous amounts of mojo and season with a sew flakes of salt.
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