- King Fish
- Grade ‘A’ sashimi – 200g
- Dressing
- 150ml Les vergers Boiron Passion fruit puree
- 50ml soy sauce
- 15g crushed garlic
- 100g jalapeños
- 100g shallots
- Avocado Puree
- 1 avocado
- Juice of 1 lime
- 1tbsp crème fraiche
- Garnish
- As required Olive oil
- As required Fennel leaves
- As required Chives
King Fish Ceviche, Passion fruit, Jalapeños by Adam Handling
King Fish Ceviche, Passion fruit, Jalapeños by Adam Handling
King Fish Ceviche, Passion fruit, Jalapeños recipe by chef Adam Handling, made using LVB passion fruit puree. To get your free sample, email: [email protected]
Ingredients
Method
King Fish
• Slice the fish – nice and thin
Dressing
• Finely dice the shallots and jalapeños and mix all the ingredients together
Avocado Puree
• Halve, and peel the avocados
• Blitz to a puree
• Add lime and crème Fraiche
• Combine and season to taste
• Pass through a sieve and place in a squeezy bottle
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
