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SalmonFish
Salmon Ceviche
Ai Pheng Yeap
4 servings
BeginnerCeviche is a very popular seafood dish in South America, especially in Peru. It has been declared as part of Peru’s ‘national heritage’. There is even holiday to celebrate this dish, to encourage more people to eat it. This dish uses raw fish or seafood and marinade in citrus juice. The chemical reaction of the acid in citrus juice will cure the fish. Since there is no heat involved in this process, it is advised to use the freshest raw fish to avoid food poisoning.
Total Steps
7
Ingredients
11
Tools Needed
1
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Salmon CevicheIngredients
- 250 grams very fresh salmon fillet, skinned and thinly sliced
- small handful coriander leaves, shredded
- small handful young watercress(optional)
- 1 lime juice
- 1/2 shallot banana shallot, thinly sliced
- 1 chilli red chilli, deseeded and thinly sliced
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- sea salt and black pepper
- pinch caster sugar
Instructions
1
Step 1
Mix all ingredients for the dressing in a bowl and season with salt, pepper and caster sugar.
2
Step 2
Set the dressing ingredients aside.
3
Step 3
Thinly slice the skinned salmon and arrange them neatly on four serving plates.
4
Step 4
Distribute the dressing evenly over the salmon.
5
Step 5
Let it marinade for 30 minutes.
6
Step 6
Scatter some coriander over the salmon.
7
Step 7
Neatly place the watercress in the empty spaces to make the plates look presentable.
Tools & Equipment
Tags
SalmonFish