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Salmon ceviche with fennel salad

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Salmon ceviche with fennel salad

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Ingredients

Adjust Servings:
250g organic salmon fillet skinned
2 tbsp Rock Salt
1 tbsp Red Chilli finely chopped
75ml Pink Grapefruit Juice
1 tbsp Lime Zest
150 ml Lime Juice about 5 limes
20g Caster Sugar
30 leaves Coriander finely chopped
1 Fennel bulb finely sliced
110g Baby salad leaves

This is a divine dish, very simple to make and bursting with flavour.

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    Ingredients

    Directions

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    By Stuart Gilles, BBC Food 

    This ceviche recipe leapt out at me for its elegance and simplicity. It is absolutely beautiful to look at and delightful to eat. We made it serve two for a lunch but it was probably a little too much, so next time we will make half quantities. There will be a next time as it is going on THE FAVOURITES list.

    Steps

    1
    Done

    For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.

    2
    Done

    Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

    3
    Done

    In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.

    4
    Done

    Slice the salmon at an angle - each piece needs to be about 2-3mm thick.

    5
    Done

    Lay four slices evenly in a straight line onto each serving plate.

    6
    Done

    Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.

    7
    Done

    For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.

    8
    Done

    Place the fennel salad on top of the salmon and serve.

    Zoe Negus

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