Fresh Coastal Seafood with Noosa Black Garlic
Light, vibrant and beautifully simple, this Kingfish Ceviche with Black Garlic White Balsamic Vinegar is the perfect dish for warm-weather entertaining.
Delicate slices of sashimi-grade kingfish are gently cured in Noosa Black Garlic White Balsamic Vinegar, allowing the fish to develop a tender, opaque texture while absorbing subtle sweet-umami flavour.
Finished with thinly sliced shallots, creamy Persian feta and fresh lemon balm micro herbs, this elegant seafood dish delivers the perfect balance of freshness, acidity and richness.
It’s an effortless yet sophisticated dish ideal for summer lunches, seafood platters or elegant starters.
Recipe Details
Serves: 2–4 as a starter
Prep time: 10 minutes
Curing time: 1 hour
Ingredients
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Sashimi-grade kingfish, sliced into thin even pieces
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1–2 French shallots, thinly sliced
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Persian feta, crumbled
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Lemon balm micro herbs (or fresh herbs such as dill or chives)
Method
1. Arrange the kingfish
Place the sliced kingfish onto a chilled serving plate, arranging the pieces in an even layer or decorative pattern.
2. Cure the fish
Drizzle generously with Noosa Black Garlic White Balsamic Vinegar, ensuring the fish is lightly coated.
Cover with plastic wrap or place into an airtight container and refrigerate for about 1 hour.
During this time the acidity will gently cure the fish, turning it from translucent to softly opaque.
3. Finish the ceviche
Remove the kingfish from the refrigerator.
Scatter over:
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thinly sliced French shallots
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crumbled Persian feta
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lemon balm micro herbs
Serve
Serve immediately while the fish is fresh and chilled.
Serving Suggestions
This ceviche pairs beautifully with:
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crusty sourdough or toasted baguette
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crisp white wines such as Vermentino or Sauvignon Blanc
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chilled rosé for summer entertaining
It also makes a beautiful addition to seafood platters or long coastal lunches.
Why Black Garlic White Balsamic Works in Ceviche
Traditional ceviche relies on citrus to cure the fish. Using Noosa Black Garlic White Balsamic Vinegar introduces a more complex flavour profile.
The vinegar provides gentle acidity while the aged black garlic adds subtle sweetness and umami depth, enhancing the delicate flavour of fresh kingfish.