Fresh seafood is the order of the day in the summer holidays – we’ve kept it simple so you can spend more time relaxing.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Kingfish ceviche with pineapple, green chilli & lime
serves 2

1 small pineapple
1 lime, juiced
200g kingfish fillet
½ red onion, thinly sliced
sea salt
½ large green chilli, finely chopped
1 tsp ground coriander
coriander leaves
corn chips

Process half the pineapple and lime juice in a blender until smooth. Dice the kingfish into 2cm cubes and place into a medium bowl with the sliced red onion. Season with salt and pour over the pineapple mix. Stir to combine and allow to sit for 15 minutes for the fish to “cook”. Dice the remaining pineapple and add to the ceviche with the green chilli and stir through. Place the ceviche into a serving bowl (with the marinade), sprinkle with the coriander and garnish with coriander leaves.

Serve with corn chips to scoop up the ceviche.

 

This article first appeared in the January 2022 issue of SALIFE magazine.