Ōra King
Salmon Ceviche
By Chef OLLIE HANSFORD
Serves: 2
INGREDIENTS
- 200g Ōra King Salmon Belly
- 2x Limes (Zest and Juice)
- ½ Bunch Coriander
- ½ Red Onion
- 1x Red Chilli (Seeds Removed)
- 1x Red Onion
- 50ml Olive Oil
- ½ tsp Sugar
- Salt
- Black Pepper
GARNISH
- 2x French Breakfast Radish
- ½ Avocado
- Baby Bitter Leaves
- Crème Fraiche
- Chives
METHOD
- Skin and dice the salmon into centimetre cubes and leave to one side in the fridge.
- For the dressing you need to finely dice the red onion, chilli and coriander, then add into a bowl with the zest and juice of the limes, sugar, black pepper and a good pinch of salt.
- Combine with the olive oil. When ready to serve, mix the salmon into the marinade and mix well, allow to sit and marinade for 4-5 minutes to allow the salt and acid to slightly cook the fish.
- Taste as you might need to adjust the seasoning
TO SERVE
A small spoon of crème fraiche at the bottom of the bowl, add the marinated salmon ceviche, then garnish with finely sliced radish, diced avocado, baby bitter leaves, and finely chopped chives. Ideal as a shared starter, and great served like a crudité style with witlof or baby gem leaves as cups.