Kingfish Ceviche

Written by - Kevin Kapusi Starow
A classic South America recipe, tricked up for you and the family
4 from 1 vote
Gluten Free
Prep Time 20 mins
Total Time 20 mins
Course Appetizer
Cuisine South American
Servings 4
Difficulty Simple


  • 1 kg Kingfish fillet
  • 100 gm Red Chili - diced fine
  • 200 gm Radish selection - sliced thin (watermelon, purple, red)
  • 60 gm Candied Lime zest


  • Lime Juice
  • Virgin Olive Oil


  • Soak the radish slices in iced water for 2 hours prior to service.
  • Clean the fillet of all traces of colour, blood etc.
  • Slice into 1-2mm slices, and lay onto a serving dish
  • Sprinkle with chili.
  • Dress with the lime juice, and season with salt and cracked black pepper.
  • Drizzle some olive oil over the fish.
  • Arrange the radish slices over the top.
  • Finally dress with the candied lime, and garnish with chervil sprigs.


Serving suggestions: Serve together with Roasted beetroot dip and Za'atar Manaqish
Keyword family recipe, Seafood recipe
Tried this recipe?Let us know how it was!

Leave a comment

Recipe Rating

Share via
Subscribe To E-Bubble Life
Be the first to get latest updates and exclusive content straight to your email inbox.
Stay Updated
Give it a try, you can unsubscribe anytime.
Minimum 4 characters
Send this to a friend