Ceviche of Kingfish

Name: Ceviche of Kingfish
Ingredients: 200 g Kingfish Dutch Yellowtail, skinless, preferably from the thicker back section; 1 Red onion; 6 Limes; 1 Fresh coriander leaves, finely chopped; Black pepper; 1 Salt; 1 units.items Red chili, seeds removed, finely chopped

Fresh ceviche of kingfish with citrus, herbs, and crunchy vegetables for a light and elegant dish.

Kingfish, also known as Hiramasa, is often imported from Japan and Australia, but this Dutch Yellowtail is farmed on land in waters from the Eastern Scheldt in Zeeland.

Ingredients

200gKingfish Dutch Yellowtail, skinless, preferably from the thicker back section

1Red onion

6Limes

1Fresh coriander leaves, finely chopped

Black pepper

1Salt

1units.itemsRed chili, seeds removed, finely chopped

Preparation

Cut the fish into cubes of about 1x1 cm.
Place the fish in a bowl.
Add the red chili, red onion, coriander leaves, and a twist of ground pepper.
Carefully mix the ingredients together.
Pour the lime juice over until all ingredients are completely covered.
Sprinkle the salt over and mix gently.
Let rest in the refrigerator for at least 15 minutes.
Serve chilled.

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