Salmon Ceviche Recipe
Find smoked salmon too salty? Then it’s time to try ceviche. The Spanish method of curing raw fish in citrus is easier than you’d think. You don’t even need electricity. Ceviche is a good brunch addition (try it with baked eggs!) or a dish you could enjoy as a light, summer lunch. It pairs perfectly with a crunchy fennel salad, ripe mango, blanched asparagus and avocado. I like to eat it with fluffy basmati rice, or any light grain like bulgur, that can mop up the delicate ceviche dressing.
Ingredients
Sushi-grade salmon/ trout – the fresher the fish the better
1 non-waxy lemon – juice and zest
1 small lime – juice and zest
1 teaspoon fresh ginger (preferably the juice)
1 teaspoon fresh garlic (preferably the juice)
1 teaspoon soya sauce
2 tablespoons extra virgin olive oil
2 tablespoons caster sugar
½ teaspoon cumin
¼ teaspoon chili flakes
fresh coriander chopped
finely diced shallot/ salad onions/microherbs for garnish (optional)
Method
Remove any skin or bones from the fish – or better, buy deboned and deskinned salmon – and then finely slice it into ribbons. If it’s the fish is too soft to cut, wrap it and put it in the freezer for 10 minutes.
Whisk the rest of the ingredients together. Creating the perfect curing liquid is all about balance – too much olive oil will overtake the delicate flavours of the cumin and coriander, while too much soya will make the curing liquid overly salty. You do, however, need the right amount of acid (the lemon/lime) or your fish won’t “cook” at all.
Taste the mix to make sure you’re happy with it, then pour it over the fish and set aside – this can be done up to an hour ahead ahead, or 10 minutes if you’re in a hurry. The trick is not to “overcook” the fish – when the protein turns opaque, it is ready.
Garnish with microherbs and enjoy.
