Kingklip Ceviche on Nachos with Avocado salsa

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Póngracz Brut Pairing

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Kingklip Ceviche on Nachos with Avocado salsa

Serves 6


For the Ceviche:

400 g skinless kingklip

juice of 5 limes

1 fresh red chilli, white seeds and membranes removed, finely chopped


6 sprigs of fresh mint

6 sprigs of fresh coriander

a few fennel tops, (optional)


Avocado salsa:

1 ripe avocado, peeled and cubed

Juice of 1 lime

½ a green jalapeno chilli, finely chopped

¼ of a red onion, finely chopped

6 sprigs of fresh coriander, finely chopped


24 Mexican Corn Tortilla Chips or unflavoured Nachos


  1. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
  2. Squeeze the lime juice into a small bowl, add the chilli. Cover and place in the fridge until needed.
  3. Combine all the ingredients for the salsa in a small bowl. Season with salt.
  4. Assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long you don’t want the acids to “overcook” the fish. Pour the lime dressing over the fish mixture and immediately mix it up. Top the nachos with the ceviche. Gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs. Top with the Avocado salsa and serve.

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