At Easter, we wine and we seafood, so we thought we should share this delicious recipe from the wine experts over at Oliver’s Taranga…
Ceviche of Kingfish, Avocado & Tomato
One fillet of kingfish, skin off, diced
Zest and juice of 3 limes
Toss and leave for 15 mins
In another bowl finely dice one red onion, 3 avocados, a bunch of coriander, 6 cherry tomatoes
Season with salt & pepper & olive oil
Drain and pop the Kingfish back in, season to taste with lime juice, salt and pepper
Serve with plain corn chips.
Pair with Oliver’s Taranga 2015 Vermentino (RRP $24).
This recipe is thanks to Chef Todd Steele.
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