Explore the culinary mastery of CÔTE, a leading New Zealand-based caterer, as we delve into their recipe for Citrus, Yuzu & Green Chilli Kingfish Crudo.
This straightforward yet flavorful dish combines New Zealand kingfish with the tang of citrus, yuzu, and a touch of green chili, offering a taste of contemporary dining that highlights the essence of simplicity and innovation. Join us in uncovering the culinary finesse of this exclusive recipe from the heart of New Zealand’s gastronomic scene.
CEVICHE INGREDIENTS
Serves 6-8
200 grams fresh Kingfish fillet, thinly sliced
Segments of 1 orange
2 Green Chillies, thinly sliced
Micro Coriander
Thinly sliced Shallot
DRESSING INGREDIENTS
1/3 Cup Orange Juice
1/3 Cup Yuzu Juice (Asian supermarket sells this)
Dash of Mirin
Dash of Soy
METHOD
1) Assemble the sliced fish on a large plate covering the surface.
2) Cover with the orange, chilli and shallot.
3) Drizzle over the dressing.
4) Garnish with the micro herbs.
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