Tuesday, 14 February 2012

Salmon Ceviche

I love all of the trendy buzz words that filter in and out of the world of gastronomy. We've has coulis, jus, pave, daube, carpaccio etc. The list frankly is endless but I've no problem as long as the sexy descriptions of the food is backed up by what's on the plate. If you had asked me what a Ceviche was a few years ago, I'd had guessed at an Indian robe or something provided by a posh lady of the night with a lisp. Actually it refers to fish marinated in citrus juices!

This dish makes a lovely starter to share as a platter. The most important ingredient is actually a razor sharp knife as the fish has to be cut quite thinly. The salmon is quite rich but the dressing breaks it down nicely and it's a really pretty dish to bring to the table. For 2 people, the cost is approx £2.50 per head

Ingredients : 250g skinless salmon fillet, 1/2 lime, 1/2 lemon, 2 spring onions finely sliced, 20ml sesame oil, 40ml olive oil, 15ml soy sauce, 1 tsp caster sugar, coriander, micro leaves i.e pea shoots, 1/2 red chilli finely chopped.

1. In a bowl grate the lime and lemon and then add the juice. Add the spring onions, chilli, sesame oil, olive oil and soy sauce. Mix thoroughly.
2. Finely chop a small handful of coriander leaves and add to dressing. Add sugar and season to taste. The sauce should have a slightly more sour than sweet taste to it. This can now be set aside.
3. Get a wide bowl and cover with a couple of sheets of taut cling film. Place salmon in freezer for about 15 minutes. This will make it easier to carve.
4. With a sharp knife, carve the salmon into very thin slices. Place on the clingfilm which is easier to remove the fish from than a plate by the way
5. Just before serving, dip the fish in the dressing and lay decoratively on a serving plate. Arrange the leaves around the plate to give a natural rustic look. Drizzle some more dressing over the dish and serve immediately.

A lot of people mistake the look of the dish for smoked salmon or claim that they hate sushi. Then they taste it and the look of surprise and pleasure on their faces is a picture.

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