SALMON CEVICHE

Here is a version of salmon ceviche Asian trend! I like to accompany the fish with a fresh salad and basmati rice to make a complete meal. We must start with the marinade of the salmon so that it can soak well and take the taste. Then make the salad so that the carrots, cucumbers and onions can slightly macerate to give them a more flexible texture, but still crunchy! And make rice at the end so that the salad and ceviche have time to marinate.

BRAISED SALMON CEVICHE, CILANTRO MARINADE, RED ONION BRUNOISE, BIRD PEPPER BRUNOISE, GRATED GINGER, SESAME OIL, MIRIN, PONZU, LIME AND SOY SAUCE, CUCUMBER AND CARROT JULIENNE SALAD, RED ONION, MARINADE AND BASMATI RICE🐟🌿🥕🥒🫚🌶️🍚🥢

Ingredients

• Salmon

• Coriander

• Cébette 

• Red onions

• Carrots

• Cucumbers

• Ginger

• Soy sauce

• Mirin

• Lime (lemon if you don’t have green)

• Ponzu

• Sesame oil

• Sesame seeds
  

Instructions

1. Start with the marinade

   1. Chop some spring onion and coriander

   2. Make a red onion brunoise

   3. Make a bird pepper brunoise

   4. Grate ginger

   5. Add a tablespoon of Mirin and Ponzu

   6. Add the juice of half a lime and a large drizzle of sesame oil

   7. Add two tablespoons of soy sauce

   8. Taste and adjust the marinade

2. Cut your salmon into thin slices and arrange them in a dish that supports the heat.

3. Using a blowtorch, braise the salmon as on the video and then pour the marinade (if you do not have a blowtorch, snacker on each side of your salmon steak over high heat in a hot pan with sesame oil)

4. Prepare the salad

   1. Make a julienne of carrots and cucumber

   2. Finely chop your red onions and a bunch of coriander

   3. Marinate the salmon and marinate everything

5. Make the basmati rice

   1. Wash the rice several times in a colander until the water coming out of the colander is no longer cloudy

   2. Pour the rice into a saucepan

   3. Add hot water a little more than at the rice (the tips is to put the water at the height and put your finger in the pan to add more water to your phalanx)

   4. When the water begins to boil, lower the heat and put a lid

   5. Remove from fire when all water has evaporated and keep lid

6. Then prepare your plate with rice, salad and marinated salmon with a last shot of lime and black and golden sesame