Kingfish Crudo Tostadas

 FRESH , TASTY AND GREAT FOR SHARING - BUT SO GOOD YOU WON'T WANT TO!

JULES LOVES FRESH FLAVOURFUL DISHES
AND THIS KINGFISH CRUDO RECIPE HITS THE SPOT!

Eating fish raw or crudo style is still rather underrated here in NZ and in my opinion sometimes it’s the only way to truly enjoy some species. Kingfish is one of those beautiful fish, firm fleshed and perfect for this recipe. This recipe is fresh, bright and incredibly easy, and can be adapted to use with other fish types so you can enjoy it all year round.

It’s even better when served alongside fresh bright glasses of Jules Taylor Sauvignon Blanc.

INGREDIENTS

300gms Kingfish boneless fillet, cut into 1cm cube [or substitute for trevally, terakihi or bled kahawai fillet]
1 x mandarins [or 1/3 of an orange] peeled and chopped
½ a small Shallot, shaved
1 fresh Jalapeño or green chilli, finely sliced
½ Avocado cubed
2-3 radishes chopped

JALEPENO CREMA

½ cup Crème fraîche
2 tbsp Fresh lime juice
2-3 slices pickled jalapeno [in jars at supermarket]
Store bought round Corn tostadas to serve
Coriander sprigs to serve
Flaked Salt & Freshly Ground Black Pepper

METHOD

In a small bowl combine the cubed fish with lime juice the jalapenos and the mandarins. Season with salt & stir to combine. Set aside so flavours can combine.

To make the Jalapeño crème fraîche – in a small food processor or with a stick mixer, process two store bought preserved jalapeño slices with a heel of lime, skin on and some lime juice. Season well with salt – you’re after a tangy salty cream. Pulse until combined and smooth, taste readjust seasoning. Refrigerate until ready to use.

Add the cubed avocado and radish to the fish. Season with plenty of lime juice & sea salt and taste again.

When ready to serve, spoon a couple of tablespoons of seasoned kingfish on top of little tostadas, dollop with a little of the Jalapeño crema and some coriander sprigs.

Enjoy with a glass of your favourite Jules Taylor Sauvignon Blanc - Cheers!