Kingfish Ceviche with Avocado, Orange & Horseradish Vinaigrette by Jonathan Rogers

Few dishes embody the flavours of summer like ceviche (a healthy Peruvian dish). This flavour-packed recipe by Jonathan Rogers, Head Chef for Kauri Cliffs & Matakauri Lodge) is the perfect dish to celebrate the season.

Kingfish Ceviche with Avocado, Orange & Horseradish Vinaigrette

Servings 4


  • 200 g kingfish skinned & bloodline removed
  • 2 oranges peeled & segmented
  • 1 avocado diced
  • 40 g salmon caviar
  • 50 g fresh horseradish root peeled & finely grated
  • 50 ml lemon juice freshly squeezed
  • 250 ml grapeseed oil
  • 40 g chives finely sliced
  • Micro horseradish
  • Sea salt


  • Using a very sharp knife, slice the kingfish thinly.
  • In a medium bowl, whisk the lemon juice, horseradish and grapeseed oil together and season to taste with sea salt.
  • Arrange the kingfish slices between 4 bowl plated. Artfully scatter the rest of the ingredients over the kingfish and drizzle with the horseradish vinaigrette.
  • Season lightly with sea salt.
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