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Dusky Kob

Dusky Kob Ceviche


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

  • Serves: 4 |
    4 servings
  • Yields: 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
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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


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

Ceviche Cure Mix

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


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.


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.