Recipe

Kingfish ceviche tacos with pickled radish

For the everyday vege-quarian, someone who is happy to eat fish and seafood (aka pescetarian). These King-fish ceviche tacos are fresh, citric and delicious. A light meal for lunch or dinner.

  • 15 mins preparation
  • 10 mins cooking
  • 25 mins marinating
  • Serves 4
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Ingredients

Kingfish ceviche tacos with pickled radish
  • 2 cup (160g) shredded white cabbage
  • 1/2 cup coarsely chopped fresh coriander (cilantro)
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) olive oil
  • 1 cup (240g) sour cream
  • 1 tablespoon sriracha or other hot chilli sauce
  • 400 gram sashimi-grade kingfish, cut into 1.5cm pieces
  • 2 green onions (scallions), sliced thinly
  • 8 x 7cm white corn tortillas
  • 2 medium avocados (500g), chopped coarsely
  • 2 tablespoon fresh oregano leaves
Pickled radish
  • 1 teaspoon cumin seeds
  • 1/4 cup (60ml) apple cider vinegar
  • 1 teaspoon caster (superfine) sugar
  • pinch sea salt flakes
  • 6 radishes (210g), trimmed, sliced thinly

Method

Kingfish ceviche tacos with pickled radish
  • 1
    To make pickled radish; stir cumin seeds in a dry frying pan over medium heat for 2 minutes or until toasted and fragrant. Place seeds in a medium bowl with vinegar, sugar and salt; stir until sugar dissolves. Add radish; stand for 10 minutes.
  • 2
    Meanwhile, combine cabbage, coriander, 1 tablespoon of the juice and 1 tablespoon of the oil in a medium bowl; season to taste.
  • 3
    Combine sour cream and sauce in a small bowl; season to taste.
  • 4
    Combine fish, green onion, remaining juice and 1 tablespoon of the oil in a large glass or ceramic bowl. Cover; refrigerate for 25 minutes or until fish is opaque and cooked (cured).
  • 5
    Meanwhile, cook tortillas on a lightly oiled heated grill plate (or grill) for 30 seconds each side or until until golden and warmed through.
  • 6
    Serve tortillas topped with cabbage salad, fish, avocado, pickled radish, sour cream mixture and oregano; drizzle with remaining oil.

Notes

Ceviche is a popular South American seafood dish that ‘cooks’ by marinating in citrus juice. Sriracha is a medium-hot chilli sauce available from Asian food stores and some major supermarkets.

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