“People are obsessed with kingfish at the moment,” says chef Jordan Jeavons. His Kingfish Ceviche at Superfish is a crowd favourite. Simple, light and fresh, it’s the perfect accompaniment to a balmy Autumn evening.

The dish combines South American curing techniques with South Australian seafood. “Ceviche is a technique of curing with acid – with citrus generally,” he says. “So green tomatoes are an awesome substitute for that. It acts as a sour curing agent while also being really rich and sweet in flavour. It’s moreish. You just want to eat it constantly.”

The fish is cured in lemon and lime zest, then topped with blitzed burnt green tomato and garnished with cucumber, basil, chilli and capers. It’s a simple and modest but flavoursome dish, inspired by the philosophies of South American cuisine. “I think the attitude to food is really good there,” Jeavons says. “It’s not wanky and I like that. It definitely inspired my attitude to cooking.”

Jeavons and his team have been fuelling east end revellers since the pop-up bar and restaurant opened in November. It’s scheduled to close in April, at the end of the festival season. But while Superfish is fleeting, a recipe is forever. Impress your guests by recreating this at home.

Superfish Kingfish and Burnt Tomato Ceviche
Serves two

1 200grm fillet Kingfish
1 Lime
1 Lemon
2 green tomatoes
1 Lebanese cucumber
A few sprigs of basil
10grm capers
Olive Oil
Salt flakes
300grm Tortilla Chips (best if homemade)

Preparation time:
20 minutes (4 hour curing time)

Make citrus salt by zesting the lemon and lime then combine with a handful of salt. Gently cover fish with citrus salt being careful not to rub into the flesh. Leave in fridge for 4 hours to cure. This process firms the fish and gives it a citrus flavour. On the barbecue or in a hot cast iron pan without oil, blacken green tomatoes until soft. Blitz in a food processor together with a dash of olive oil and the juice of half a lime. Slice cucumbers into thin discs and roughly chop capers. After 4 hours remove fish from fridge, wash off salt with cold water and pat dry with a cloth. Slice into 5mm thick slices and place on a plate, drizzle over burnt tomato dressing and garnish with basil, cucumber and capers. Serve with fresh lime wedges, tortilla chips and a cold beer.

188 Grenfell Street Adelaide
(08) 8232 6900


This piece first appeared in Broadsheet Adelaide's Autumn print issue.