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Mouth-watering kingfish & ocean trout ceviche

<p>If you're cooking for a fancier audience, try this delicious seafood combination.</p> <p><strong>Ingredients: </strong></p> <p>200g Hiramasa kingfish fillets</p> <p>200g Petuna ocean trout fillets</p> <p>50ml apple cider vinegar</p> <p>75ml fresh lime juice</p> <p>30g sea salt</p> <p>50g sugar</p> <p>10 cherry tomatoes, sliced</p> <p>3 pickled turmeric onions (pickled onions, fresh turmeric, turmeric powder and green chilli)</p> <p>Black sesame seeds and baby coriander for garnish</p> <p><strong>Directions:</strong></p> <p>1. Slice the fish fillets into your desired shape. Cubes or sashimi-style will work.</p> <p>2. Combine the vinegar, sugar, salt and lime juice (check the mixture for taste, as some apple cider vinegars can be sweeter than others) and spoon over cut fish. Leave for 10 minutes to quickly cure.</p> <p>3. For the onions (this is the cheat version): take a standard jar of pickled onions and add 1 knob of fresh grated turmeric, 1 teaspoon of turmeric powder and 2 sliced green chillies and add to the pickling liquor from inside the jar, then spoon over onions. Leave for 10-15 minutes and you're good to go.</p> <p>4. Combine the rest of the ingredients and season with the same juice that has been curing the fish.</p> <p>5. Place the fish on top of the salad/onions and garnish with sesame seeds and coriander.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/hiramasa-kingfish-petuna-ocean-trout-ceviche.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Kingfish and pineapple carpaccio

<p>There’s nothing better than a bit of seafood on a balmy spring night, and this flavoursome kingfish and pineapple carpaccio will certainly satisfy.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ pineapple</li> <li>150g piece sashimi-grade kingfish</li> <li>Small handful pea sprouts</li> <li>2 tablespoons ponzu</li> <li>2 teaspoons lime juice</li> <li>1 teaspoon light tasting oil such as light olive or almond</li> <li>Pinch chilli flakes</li> <li>Zest from ¼ lime</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Peel and core pineapple, cut into quarters and slice into very thin (paper-thin) slices. Finely slice the kingfish.</li> <li>Arrange slices of pineapple on a plate, sprinkle with pea sprouts and top with kingfish slices. In a small bowl or jar mix ponzu, lime juice, sesame oil and chilli flakes. Drizzle over the fish. Garnish with lime zest and serve immediately.</li> </ol> <p><em>Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank"><strong><span style="text-decoration: underline;">visit their website</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/"><span style="text-decoration: underline;"><em><strong>BBQ pork cutlet with sunshine salsa</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/"><span style="text-decoration: underline;"><em><strong>Meatball salad with pineapple salsa</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/01/tropicana-rocky-road/"><span style="text-decoration: underline;"><em><strong>Tropicana rocky road</strong></em></span></a></p>

Food & Wine