![\"salmon](\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2014\/10\/unnamed-2.jpg\")
<\/a><\/p>\nIngredients<\/b><\/p>\n
Sushi-grade salmon\/ trout \u2013 the fresher the fish the better<\/p>\n
1 non-waxy lemon \u2013 juice and zest<\/p>\n
1 small lime \u2013 juice and zest<\/p>\n
1 teaspoon fresh ginger (preferably the juice)<\/p>\n
1 teaspoon fresh garlic (preferably the juice)<\/p>\n
1 teaspoon soya sauce<\/p>\n
2 tablespoons extra virgin olive oil<\/p>\n
2 tablespoons caster sugar<\/p>\n
\u00bd teaspoon cumin<\/p>\n
\u00bc teaspoon chili flakes<\/p>\n
fresh coriander chopped<\/p>\n
finely diced shallot\/ salad onions\/microherbs for garnish (optional)<\/p>\n
Method<\/b><\/p>\n
Remove any skin or bones from the fish \u2013 or better, buy deboned and deskinned salmon \u2013 and then finely slice it into ribbons.\u00a0If it\u2019s the fish is too soft to cut, wrap it and put it in the freezer for 10 minutes.<\/p>\n
Whisk the rest of the ingredients together. Creating the perfect curing liquid is all about balance \u2013 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\u2019t “cook” at all.<\/p>\n
Taste the mix to make sure you\u2019re happy with it, then pour it over the fish and set aside \u2013 this can be done up to an hour ahead ahead, or 10 minutes if you\u2019re in a hurry. The trick is not to \u201covercook\u201d the fish \u2013 when the protein turns opaque, it is ready.<\/p>\n
Garnish with microherbs and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u2019t 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….<\/p>\n","protected":false},"author":5,"featured_media":629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=628"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/628\/revisions"}],"predecessor-version":[{"id":630,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/628\/revisions\/630"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/629"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}