Kingfish Tiradito Recipe
A riot of colour, flavour and texture, Jude Kereama's kingfish tiradito lets the flavour of this very special fish shine through with a cacophony of supporting acts adding acidity, crustaceous depth, sweetness and richness.
- 400g of The Kingfish Company Yellowtail Kingfish, BAP-certified
- 100g of flaky sea salt
- 50g of caster sugar
- 250ml of lime juice
- 175ml of shellfish stock
- 1 banana shallot, roughly chopped
- 1 piece of fresh ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 celery sticks, roughly chopped
- 50g of coriander, roughly chopped
- 1 tbsp of aji amarillo paste
- 1 tsp flaky sea salt
- 50g of chives, roughly chopped
- 100g of rapeseed oil
- 250ml of rapeseed oil
- 250g of shellfish heads or shells
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 dried aji amarillo chilli, crushed
- 100g of hazelnuts, toasted and halved
- 2 oranges, segmented
- 1 jalapeño, finely sliced
- coriander, ideally micro coriander
- red mustard cress
- 2 radishes, finely sliced
- 100g of labneh
- Begin by making the oils, as this is best done the day before. For the chive oil, put the chives and oil in a blender and blitz on a high speed for 5 minutes until the oil is bright green. Strain through a sieve lined with a muslin cloth or piece of kitchen paper into a bowl
- For the shellfish oil, add 2 tablespoons of the oil to a saucepan over a medium heat. Add the shallot, garlic and shellfish heads and shells and fry off until the shells turn red
- Pour in the rest of the oil, then add the smoked paprika and amarillo chilli. Leave to gently simmer for 30 minutes until the oil is a deep red, then strain through a sieve lined with a muslin cloth or a piece of kitchen paper into a bowl
- Put the kingfish fillet on a tray. Mix the salt and sugar together, then rub this all over the fillet. Set aside to lightly cure for 30 minutes
- Add all the ingredients for the leche de tigre to a blender and blitz until smooth. Taste and add a little more chilli if you want more heat, or a little more sugar if you find it too sharp. Pass through a fine sieve into a squeezy bottle or jug and chill until needed
- Rinse off the cure and pat the fish dry. Slice it across the fillet into bite-size pieces
- To serve, flood the base of each plate with the leche de tigre, then add pools of the shellfish and chive oils on top (squeezy bottles make this much easier, but you could use a spoon too). Arrange slices of the kingfish on top, then garnish with the hazelnuts, orange segments, jalapeño slices, coriander, red mustard cress, radish slices and dots of labneh
Yellowtail Kingfish is BAP-certified and farmed responsibly in the Netherlands by The Kingfish Company, making this fish (which would usually have to be shipped over from the Pacific) a real treat to enjoy in the UK. Tiradito is a Peruvian dish similar to ceviche, except the fish isn't dressed so it remains completely raw (in ceviche it's drenched in citrus juice to lightly 'cook' the fish before eating).
Note: There are a lot of elements in this dish, but the vast majority can be prepared a day in advance. Make the oils and leche de tigre the day before and keep them in the fridge, then prepare the other garnishes a few hours you plan to serve. Then all that's left to do is quick-cure and slice the fish and then assemble the plates.
Begin by making the oils, as this is best done the day before. For the chive oil, put the chives and oil in a blender and blitz on a high speed for 5 minutes until the oil is bright green.
Strain through a sieve lined with a muslin cloth or piece of kitchen paper into a bowl For the shellfish oil, add 2 tablespoons of the oil to a saucepan over a medium heat. Add the shallot, garlic and shellfish heads and shells and fry off until the shells turn red
Pour in the rest of the oil, then add the smoked paprika and amarillo chilli. Leave to gently simmer for 30 minutes until the oil is a deep red, then strain through a sieve lined with a muslin cloth or a piece of kitchen paper into a bowl Put the kingfish fillet on a tray.
Mix the salt and sugar together, then rub this all over the fillet. Set aside to lightly cure for 30 minutes
Add all the ingredients for the leche de tigre to a blender and blitz until smooth. Taste and add a little more chilli if you want more heat, or a little more sugar if you find it too sharp.
Pass through a fine sieve into a squeezy bottle or jug and chill until needed Rinse off the cure and pat the fish dry.
Slice it across the fillet into bite-size pieces To serve, flood the base of each plate with the leche de tigre, then add pools of the shellfish and chive oils on top (squeezy bottles make this much easier, but you could use a spoon too).
Arrange slices of the kingfish on top, then garnish with the hazelnuts, orange segments, jalapeño slices, coriander, red mustard cress, radish slices and dots of labneh
