Name: Salmon Ceviche Recipe
Yield: Serves: 6
Ingredients: juice 3 limes; juice 2 lemons; juice 1 orange; ½ red onion, finely diced; 5cm (2in) fresh ginger, peeled and grated; 1tsp caster sugar; pinch sea salt; 500g (1lb 2oz) salmon fillet, skin removed and finely sliced; 75g (3oz) pomegranate seeds; large handful coriander, roughly chopped

By Woman and Home

published 5 November 2013

Method

CMix the citrus juices, onion, ginger, sugar and sea salt. Leave for a few minutes before tasting and adjusting the sweetness and seasoning, if necessary. The fish and acidic sauce (known as Tiger’s milk) can be prepared ahead separately then stored in the fridge until ready to use.
Pour the citrus dressing over the salmon. Cover with clingfilm and leave to marinate in the fridge. The marinating time depends on personal taste – we left ours for 5 minutes so the fish is opaque on the outside and almost raw in the middle. After 20 to 30 minutes, the fish should be totally opaque and cooked by the acid.
Use a slotted spoon to lift the fish out of the citrus juice and serve immediately scattered with the pomegranate seeds, coriander and a generous grind of salt and pepper.

Ingredients

juice 3 limes
juice 2 lemons
juice 1 orange
½ red onion, finely diced
5cm (2in) fresh ginger, peeled and grated
1tsp caster sugar
pinch sea salt
500g (1lb 2oz) salmon fillet, skin removed and finely sliced
75g (3oz) pomegranate seeds
large handful coriander, roughly chopped

Top Tip for making Salmon Ceviche

With ceviche – a Peruvian dish – the raw fish is “cooked” by the acidity of the citrus juice. That said, always ensure your fish  is spankingly fresh

Salmon Ceviche Recipe

Method

Ingredients

Top Tip for making Salmon Ceviche

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