Written by Kevin Kapusi Starow

Ceviche is a particular way of enjoying seafood, the cooking comes from the acids in the dressing. This recipe for Kingfish Ceviche is spectacular, Kingfish is a beautiful fish to enjoy, with its soft white flesh and delicate taste.

This is a simple recipe using fresh lime juice, paired with sliced chillies, for that added punch. Making this Kingfish Ceviche recipe one that packs a punch of flavour in the mouth.

This is not a beginners recipe, as there is some pretty intensive slicing required, so you need to be competent with a knife.

Kingfish Ceviche

Written by - Kevin Kapusi Starow
A classic South America recipe, tricked up for you and the family
3.50 from 2 votes
Gluten Free
Prep Time 20 minutes
Total Time 20 minutes
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!

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