• 100g diced Kingfish (or market fish of choice)
  • 1/4 diced avocado 
  • 1 diced peeled scampi (or sashimi grade prawns/slipper lobster/crayfish)
  • 30ml chopped coriander, chives & shallots
  • Barker's Professional Ceviche Dressing 
  • 1/2 lemon zest
  • Pinch flaky sea salt 



Combine all ingredients and serve with squid ink crackers and Avocado (see recipe)

Avocado Labneh:

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



  1. Hang yoghurt in muslin cloth or oil filter for 4 hours to remove the whey
  2. Puree labneh (hung yoghurt) with all other ingredients
  3. Season and serve 

Portion yield - 7 

This is a great way to get more out of avocados


The Result