Kingfish Ceviche

In a saucepan over a high heat, bring the quinoa and 500 ml (17 fl oz/2 cups) of water to the boil. Boil for 15 minutes, then strain the quinoa and blitz it in a blender. If needed, add a touch of water until it has the consistency of a purée. Set aside.

For the tiger’s milk, in a blender blitz the celery, onion, garlic, ginger, salt, sugar and coriander to a pulp, then let it rest for 20 minutes. While it’s resting, blend or juice the carrots, then strain into a small saucepan. Over a high heat, boil the juice until it thickens slightly. You’ll need 75 ml (2½ fl oz). Strain the tomato juice through a clean tea towel (dish towel) until the liquid is clear, and set aside.

Combine the kingfish with the quinoa milk and set aside. 

Strain the blended tiger’s milk liquid and discard the solids. Add in the remaining ingredients. This recipe is a guide, as so much goes into making this dressing, so check that it is sour, salty and full of flavour. Once the flavour is right, pour it into a teapot and set aside in the refrigerator.

On a mandoline slice the cucumber and carrots into thin circles and store the slices in iced water. 

Roughly place the kingfish on the plates, then sprinkle over the carrot and cucumber to the right side of the plate and dust with the paprika. At the table, pour over the tiger’s milk from the teapot and enjoy.