Dusky Kob Ceviche

Name: Dusky Kob Ceviche
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 C (250 ml) lime juice; 15 g salt; 1 small onion, cut brunoise (small dice); 3 garlic cloves, finely grated; 2-3 red chillies, deseeded and finely chopped; pinch of lime zest; 1 tsp (5 ml) fresh coriander, finely chopped; 200 g farmed dusky kob, skin removed; ¼ C (60 ml) ceviche liquid; 2 tsp (10 ml) olive oil; 50 g baby fennel, shaved; 50 g baby onions, thinly sliced; 1 spring onion, sliced; 4 g coriander, picked; 1 avocado, cubed or sliced; 50 g radish, sliced; 1⁄3 C (80 ml) aioli

Dusky Kob Ceviche

Author: Rudi Liebenberg
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 4
Category: 30-Minutes; Banting / Paleo / Low Carb; Cook Time; Dairy Free; Dish Type; easy; Fish & Seafood; Global Foods; Light meals; Lunch; Main Ingredient; Meals and Courses; Mexican; Salads; Seasonal; Sides; Snacks; Special Diets; Starters; Summer

Print Recipe

Description

Wild Dusky Kob are severely endangered so make sure to use the farmed variety of this delicious fish!

Ingredients

Ceviche Cure Mix
1 C (250 ml) lime juice
15 g salt
1 small onion, cut brunoise (small dice)
3 garlic cloves, finely grated
2–3 red chillies, deseeded and finely chopped
pinch of lime zest
1 tsp (5 ml) fresh coriander, finely chopped
Kob
200 g farmed dusky kob, skin removed
¼ C (60 ml) ceviche liquid
2 tsp (10 ml) olive oil
Salad
50 g baby fennel, shaved
50 g baby onions, thinly sliced
1 spring onion, sliced
4 g coriander, picked
1 avocado, cubed or sliced
50 g radish, sliced
1⁄3 C (80 ml) aioli

Instructions

Ceviche Cure Mix

Combine all of the ceviche ingredients and allow to stand for 10 minutes. Strain and set aside.

Kob

Cube the dusky kob into 8 mm cubes.

Combine the cubes with the ceviche liquid and allow to stand for two minutes to cure. Strain the kob cubes and set aside, discard the curing mix and then drizzle the pieces of kob with a splash of olive oil.

Salad

Mix the baby fennel, baby onions, spring onion and coriander together.

To Assemble

Plate the salad evenly across 4 serving plates. Add the sliced radishes and avocado to each plate. Add the kob pieces and then dot or pipe aioli onto each plate. Serve immediately.

Rudi Liebenberg

Rudi Liebenberg, executive chef at The Mount Nelson Hotel, decided that he wanted to be a chef because he didn't want to talk to people and 'food doesn't talk back'. In essence, his food speaks so loudly that he need never say another word. His culinary journey covers stints at the Michelangelo, the Sheraton and the Saxon but he has now settled happily in Cape Town with his family and has no plans to return to Johannesburg. His style of cooking is modern, but based on a love of 'real' food - home made pasta, down to earth home cooking with a 'cheffy' twist - fresh, delicious and with a nod to what is seasonal.