INCA's Classico Ceviche Recipe

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Of all the delectable dishes INCA is known for, it’s the spicy kingfish ceviche that remains an all-time favourite.

SERVES 2
INGREDIENTS
150gm
fresh skinned and boned fish fillets (kingfish recommended) 4 tablespoons roasted kumara
2 tablespoons corn kernels
1 small red onion
1⁄2 red chilli
1 handful of coriander
6 sweet potato chips

TIGER MILK DRESSING
1 tablespoon lemon juice
1 tablespoon water
2 tablespoons fresh fish off cuts 1 teaspoon fresh ginger
1 tablespoon fresh coriander
1 tablespoon yellow chilli paste 4 ice cubes
Sea salt and pepper to taste

METHOD
1.
Cut the fish into dice size pieces 2. Combine all the above tiger milk ingredients into a food processor and blitz until completely combined. 3. Add a little more water if needed. 4. Strain through a fine sieve and refrigerate until required.

TO SERVE
5. Mix the dice size fish with enough tiger milk to coat liberally. 6. Mix and allow to stand for 10 minutes. Mixing and stirring a couple of times while you wait.
7. Add the remaining ceviche ingredients and mix.
8. Serve in a bowl, add a little extra tiger milk and finish with sweet potato chips.

INCA WESTFIELD NEWMARKET @INCA_NZ

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