Ingredients

Serves 2

Kingfish Ceviche
1 tablespoon olive oil
1 small stick celery
1 long fresh red chilli
1 garlic clove
1cm piece fresh ginger
½ bunch coriander
Juice of 2 lemons
Juice of 1 lime
200g sashimi grade kingfish fillet, cut into 1cm dice
½ Spanish onion, thinly sliced
1 ice cube
2 shots of vodka

 

Poached Sweet Potato
200mlwater
200g caster sugar
1 star anise
1 sweet potato (250g), peeled, cut into 1cm dice
Juice of 1 lime

 

Coffee Bom Bom
Serves 2

1 shot condensed milk;
1 shot espresso or bold dripped coffee

Method

Kingfish Ceviche

Prep time: 15 minutes
Cooking Time: 10 minutes
 
To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes - this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.
Serve ceviche with sweet potato and vodka shot.

 

 

Coffee Bom Bom

Place ½ shot of condensed milk in a transparent espresso/coffee cup. Top with ½ shot of espresso or a bold dripped coffee.

Don’t stir it up! That’s the reason for the transparent cup! The drink is very eye-appealing due to this colour contrast so serve it unstirred. Stir just before drinking.