salmon and halibut ceviche with cucumber lemon and radish
Salmon and halibut ceviche with cucumber lemon and radish
A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months.
Ingredients:
- 2 tbsp olive oil
- 1 tsp honey
- 1 shallot, diced
- 2 lemons, zest julienned and juice
- 100g/3½oz skinned sushi-grade salmon, diced
- 100g/3½oz skinned sushi-grade halibut, diced
- 2 tbsp finely chopped chives
- 1 small piece daikon, thinly sliced
- ¼ cucumber, julienned
- ¼ red onion, thinly sliced
- 1 finely chilli, thinly sliced
- 1 tsp pink peppercorns, crushed
- salt, to taste
Directions:
- To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.
- When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve.
Related Recipes
Raspberry Jam
This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love.
Beet-and-Dill-Roasted Wild Salmon
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the crispy potatoes nestled underneath.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.