Gastronomixs

Salmon ceviche

Ceviche is traditionally made with white fish, but the fattiness of the salmon combines perfectly with the tartness of the marinade. Marinade the salmon as briefly as possible before serving to prevent it from discolouring. 

Makes 850g.

Salmon ceviche

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Ingredients

800

g

salmon fillet, skin and bones removed

½

 

shallot

5

g

ginger

½

clove

garlic

2

sprigs

coriander, coarsely chopped

2

 

limes, juice

1

 

lemon, juice

1

tsp

sriracha

1

tsp

salt

 

chilli pepper, finely chopped

As needed:

 

salt

As needed:

 

shallot, sliced into thin rings

Preparation method

  • Cut the salmon into cubes of approximately 2cm.
  • Finely chop the shallot, ginger, and garlic and place together in a bowl.
  • Add the coriander and the lemon and lime juice and leave the mixture to infuse for ten minutes.
  • Add the sriracha, the salt, and the chilli pepper, and infuse the marinade in the refrigerator for four hours.
  • Season to taste with salt.
  • Add the salmon cubes to the marinade just before serving. 
  • Finish with shallot rings if you like.

Serving suggestions

  • Serve with components of avocado, sweetcorn, and potato.
  • Serve with components of cucumber and crème fraîche.
  • As a component in a salad with beetroot, fresh herbs, and warm lardons.

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