How to make ceviche of salmon

Home
News
Features
Property
Country Queries
Sporting Directory
Gun Reviews
Gun Dogs
Food
- Soup
- Game
- Fish
- Meat
- Picnic
- Sweet Things
Drink
Subscribe

Shooting UK is your complete shooting resource. From gun reviews to shotgun licence and firearms certificate information, to clay pigeon shooting, game shooting, shooting lessons and gundog training.

| Next

Ceviche of salmon

salmon ceviche

By Mike Robinson of The Field

Saturday, 17 April 2010

Ceviche of salmon is delightful eaten at a picnic

Ceviche of salmon

Serves 8

1 small side of organic, very fresh salmon
4 limes or lemons (this is really down to personal taste)
Black pepper
1 tsp sea salt
2 tbsp extra virgin olive oil
1 tbsp baby capers
1 tbsp parsley or dill, finely chopped
3 shallots or red onions, finely sliced

Start by slicing the salmon lengthways really thinly to make the ceviche - just like they do
with smoked salmon.

Lay it all out in a shallow tray and squeeze the lemon or lime juice all over the fish. Sprinkle liberally with pepper, then with a little sea salt and leave for 30 minutes.

The acid in the juice will cook the fish - you will see it go opaque almost immediately.

To serve the ceviche, lay the slices of fish on a platter and sprinkle with olive oil, baby capers and parsley or dill. I like the crunch of raw, very finely sliced shallots or red onions sprinkled randomly about.

Simple but classy.

More Food in The Field