Lime, Chilli & Coriander/Cilantro Salmon (Ceviche) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried. Ingredients:
4 skinned salmon fillets |
4 limes, juice of |
2 red chilies (more if you like it hotter) |
2 tablespoons fresh coriander (chopped) or 2 tablespoons cilantro (chopped) |
1/4 teaspoon ground cumin |
2 garlic cloves (finely chopped) |
4 cm grated fresh ginger |
Directions:
1. Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
2. Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
3. Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
4. Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.
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