Salmon Ceviche
10 minutes
8
A delicious South American inspired dish of thin, raw salmon slices flavoured with lime and olive oil
- Firstly, mix the lime juice, olive oil, chives, chervil and seasoning together to make the marinade.
- Next, pour 1/2 the marinade ingredients into a stainless steel or glass dish. Carefully lay the salmon slices in the dish and pour over the remaining marinade.
- Leave for about 2minutes until the slices whiten slightly. Drain the slices and arrange them on a large chilled plate.
- Mix the soured cream with a little mustard to taste, stir in the salt, pepper and herbs. Add a little more mustard if required.
With thanks to Ann Long Master Chef of Great Britain
Details:
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Author: Ann Long Master Chef of Great Britain
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Prep time:
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Cook time:
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Total time:
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Serves: 8
Ingredients:
Seafood Ingredient:
- 1 kg (2lb) fresh salmon, filleted and very thinly sliced
Marinade:
- 10cl (4fl oz ) lime juice
- 10cl (4fl.oz) olive oil
- 1 tablespoon chopped fresh chives and chervil
- Freshly ground Sea salt and black pepper
Dressing or dip:
- 20c (8fl.oz) soured cream
- 1 teaspoon strong mustard
- Salt and pepper
- Chopped tarragon or dill to your taste