Japanese style Ceviche with Soy and Sesame Oil
5 August 2013
After sampling the Sakura Maru, I couldn't resist trying out something similar at home. This delicious fusion of some of my favourite aspects of Japanese and Peruvian cuisine makes for a quick and uncomplicated starter, serving two.
- Prep: 15 minutes
- Cook: 1 hour
- Total time: 1 hour, 15 minutes
- Recipe serves: 8
- 150g Skinless boneless salmon fillet
- 1 tbsp Finely chopped coriander
- Juice & zest of a lime
- 2 Spring onions, sliced into thin rounds
- 1/4 of a hot red chilli, sliced into long thin slivers
- 1 tbsp Sesame oil
- 1 tbsp Olive oil
- 1 tsp Soy sauce
- Generous pinch of sugar
- Small pinch of salt
- Add all the ingredients except for the salmon to a bowl and mix, correcting seasoning if necessary.
- Slice the salmon as finely as you can then add to the bowl of marinade. Leave for no more than 2-3 minutes as the citric acid will 'cook' the salmon (the finer the slices, the quicker this will happen).
- Remove the salmon pieces from the bowl one by one and carefully lay them out on two plates ready to serve. Top with the remaining marinade and serve immediately.
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