Kane's Kitchen - 9th August 2011 - Kingfish Ceviche with Salted Onions in Wonton Baskets

Kingfish Ceviche with Salted Onions in Wonton Baskets

Serves 4                     Cooking time:  20 minutes

Ingredients

200g fresh kingfish, thinly sliced

1 long red chilli, chopped

2 tbsp fresh coriander, chopped

1 tbsp olive oil

juice of 2 limes

1 tsp castor sugar

1 tbsp toasted desiccated coconut

4-6 wonton skins

1 clove garlic, cut in half (for rubbing the wonton skin)

½ brown onion, finely sliced

ground sea salt

 

Method

1. For the salted onions, spread the finely sliced onions on a plate and top with a generous amount of sea salt.  Set aside for at least 30 minutes to cure. Wash salt off onions. 
2. For the wonton baskets, deep fry square wonton sheets in oil until brown.  Remove and shape over the base of a glass so to form a basket (as you would a brandy snap basket).  Set aside. 
3. For the ceviche mix, combine the lime juice, sugar, coriander, chilli and olive oil in a bowl.  Test for acidity vs sweet ratio. 
4. Add sliced kingfish to the bowl and “cook” for 5-10 mins or until the flesh of the fish just turns white.  Strain the mix and add the salted onions and toasted coconut. 
5. Rub some garlic over the wonton basket.  Spoon the ceviche mixture into the basket.  Garnish with a sprig of coriander and a drizzle of olive oil.  Serve with a wedge of fresh lime.