Kingfish Ceviche Recipe: Miguel Maestre

I cooked this recipe at a cooking class at the Sydney Seafood School I attended with Miguel Maestre. It packs a powerful punch and is incredibly flavoursome.


Kingfish Ceviche

Serves: 2

Prep time: 15 minutes
Cooking Time: 10 minutes
Equipment: food processor, sashimi knife, chopping board, mixing bowls,
Plating: shot glass, 2 small bowls


1 tablespoon olive oil
1 small stick celery
1 long fresh red chilli
1 garlic clove
1cm piece fresh ginger
½ bunch coriander
juice of 2 lemons
juice of 1 lime
200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
½ Spanish onion, thinly sliced
1 ice cube
2 shots of vodka

Poached sweet potato

200ml (6½fl oz) water
200g (7oz) caster sugar
1 star anise
1 sweet potato (250g/8oz), peeled, cut into 1cm dice
juice of 1 lime


To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently untilpotato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

Recipe courtesy of Miguel Maestre

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Author:Jeremy Bowell

Jeremy Bowell is the founder and editor of Taste Explorer. He also writes for,, and has featured in the Sydney Morning Herald's Good Living section. He is an avid connoisseur of all things food and drink related.