Kingfish Ceviche With Avocado, Jalapenos, Lime & Bread

INGREDIENTS 
90 g thinly sliced kingfish per person
1 lime, zested and segmented
1 orange segmented
1 eschallot finely diced
1 jalapenos thinly sliced
1 tablespoon chives
2 tablespoons extra virgin olive oil
1 tablespoon of a 1:1 ratio sugar syrup
1/2 tablespoon dill
Pinch of pink sea salt

Smashed avocado
2 ripe avocados
1 tablespoon roughly chopped flat leaf parsley
1 lime zested and juiced
1 tablespoon roughly chopped coriander
Pink sea salt to season

Bread
Fried Lebanese bread
Sprinkle lightly with ground coriander seed ,ground fennel and black pepper
(do this when bread is still hot from deep fryer)

METHOD

Cerviche mix
1 To make the ceviche mix, add all ingredients (except the sugar syrup) to a bowl. Site to the side.
2 To make the sugar syrup, bring 100ml water and 100g white sugar to the boil. Leave to cool. Add to the ceviche mix when cooled.

Smashed avocado
1 To make the smashed avocado, mix all ingredients together in a large bowl and mash with hands or a fork.

Fried Lebanese bread
1 Tear Lebanese bread in half then half again
2 Deep fry at 160°c until golden brown
3 Season with spices as soon as the bread is taken from the fryer

To plate
1 Mix 90 g sliced kingfish with 1 heaped table spoon  of ceviche mix
2 Smear smashed avocado on plate, top with kingfish mixture and drizzle with a generous amount of olive oil
3 Place golden leb bread on side

The Carousel thanks Merivale & Ash St. Cellar for this recipe.