Kingfish Ceviche with Pickled Daikon and Yuzu Mayonnaise


Preparation info

  • Difficulty


  • Serves


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By Brent Savage

Published 2010

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  • 60 ml (2 fl oz/¼ cup) olive oil
  • ½ bunch (10 g/ oz) chives, finely chopped
  • ½ bunch (30 g/1 oz) coriander (cilantro), stems finely chopped and small leaves reserved for garnish
  • sea salt and freshly ground black pepper
  • 10 g ( oz) togarashi pepper (see Note)

Combine the kingfish and pickled daikon. Add the oil, chives and coriander stem, season with salt and pepper and combine. Place onto 6 plates and garnish with the coriander leaves. Pipe small dollops of yuzu mayonnaise around the kingfish and sprinkle the togarashi pepper over the mayonnaise.

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