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Soy Ceviche 3

Soy Ceviche

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    3mins

  • Cooking

    7mins

Festival Holiday Asian Food Fusion Seafood Salad Dinner Lunch Easy Recipes Less Than 15 mins Less Than 30 mins Less Than 60 mins Quick Recipes

What You Will Need

Ingredients

  • 430g Kingfish, skinless, chopped to bite size pieces
  • 10g Mint leaves picked
  • 2 Shallots, white parts and some green parts only, chopped to fine rings
  • 10g Micro herbs
  • 4 Blackberries, quartered to garnish

Marinade

  • 1 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
  • 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil (half spoon of chilli, half of oil)
  • 1 Lime, juiced
  • 1 tbsp Rice wine vinegar

Made with
Lee Kum Kee products

SSS FOR SEAFOOD 410ML - FRONT

Soy Sauce

Seasoned Soy Sauce For Seafood
013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil

How to make it

  1. In a small bowl, mix together Marinade, Lee Kum Kee Seasoned Soy Sauce for Seafood, Lee Kum Kee Chiu Chow Style Chilli Oil (for a hotter mix, reduce amount of oil and increase amount of chilli, for milder flavour, do the opposite), lime juice, rice wine vinegar and mix well. Divide into two bowls, one with 1/3 of the mix, the other bowl with 2/3 of the mix.

  2. In a separate bowl, gently mix mint, shallots and micro herbs, set aside. Get your serving plates ready - this will come together quickly!

  3. Add Kingfish to the larger bowl of marinade mix, gently fold through and allow to marinate for 2 – 3 minutes or to your preferred doneness. The lime juice and vinegar will react with the fish creating a no heat cooking effect. You can choose how raw or cooked you’d like the fish to be. Don’t let it go too far though as it loses its softness.

  4. Serve onto four plates, drizzle the remaining marinade over each, add herb salad and four blackberries per plate and serve immediately.