Kingfish and Scampi Ceviche


Avocado Labneh
500ml De Winkle Natural Yoghurt
3 medium avocado
1 lemon, zest & juice
Pinch flaky sea salt
Cracked pepper

100g diced Kingfish (or market fish of choice)
¼ diced avocado
1 diced peeled scampi (or sashimi grade prawns/ slipper lobster/crayfish)
30ml chopped coriander, chives & shallots
Barker’s Professional Chilli & Lime (Ceviche) Dressing
½ lemon zest
Pinch flaky sea salt


Avocado Labneh
Hang yoghurt in muslin cloth or oil filter for 4 hours to remove the whey.

Puree labneh (hung yoghurt) with all other ingredients.

Season and serve.

Combine all ingredients and serve with squid ink crackers and Avocado Labneh.

Recipe kindly provided by Anchor Food Professionals

Kingfish Ceviche

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