Salmon ceviche
Using a very sharp knife, slice the salmon into 1 cm thickness. In a bowl, combine the lime juice, vinegar, chilli, coriander, spring onion, red onion, celery, garlic, salt, pepper and Seafood Rub. Place the salmon in the marinade and leave for 1 hour.
The acidity of the lime and vinegar gently cooks the fish. Serve after 1 hour - do not keep the ceviche for too long, as the aciditywill continue to cook the fish, making it rubbery if it is kept too long.
Makes 6 servings.
Wine suggestions
The acidity in vinegar - not to mention limes - will kill any wine. So, if you must drink wine, pick an unwooded white for which you have little respect. Personally, I can see myself drinking a Bombay Sapphire dry martini.
Ingredients
- 600 g fresh salmon fillet, bones and skin removed
- 1-2 red chillies, seeded and finely chopped
- 2 tbsp chopped or ripped coriander (cilantro)
- 2 spring onions, finely sliced
- 1 Spanish red onion, thinly sliced
- 1 celery stick, threads removed and sliced thinly
- 2 garlic cloves, finely chopped
- Juice of 3 limes
- 100 ml white wine vinegar
- NoMU Just Salt Grinder
- NoMU Just Pepper Grinder
- ½tsp NoMU Seafood Rub
