To continue the series of ceviches, I wanted to share this recipe of salmon ceviche having appearances of Japanese dish with its sesame oil. The acidity of ginger pickles and lime with the roundness of sesame oil, the punch of shallots and the delicacy of fresh salmon brings balance to the recipe.
Salmon ceviche, lime, shallots, ginger pickles and sesame oil.
Ingredients
Large piece of Fresh Salmon
Ginger
1 lime
1 shallot
Vinegar
Sugar
Sesame oil
Coarse salt
Instructions
Cut thin slices of salmon aesthetically, no rough cuts.
In a bowl, mix the juice of a large lime, chopped ginger, 2 tablespoons of sesame oil without forgetting a pinch of coarse salt.
Prepare ginger pickles by cutting thin slices of ginger with a vegetable peeler and boiling water.
Pour the slices in boiling water for 3-4 minutes (the longer you wait, the softer the ginger). In a small saucepan, bring the vinegar, sugar and salt to a boil.
Place the strips in a jar and pour in when the vinegar is homogeneous. Peppers and star anise on the photos are optional, but this gives the ginger a better taste.
Wait a few hours (2 to 3) then take some pickles.
Place the fresh salmon on a plate and pour in the sauce.
Peel a lime on top, add ginger pickles, and you’re done!
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