Salmon ceviche recipe: How to make a refreshing Mexican starter
It might be Cinco de Mayo this weekend in the States, but that doesn't mean that we can't enjoy a refreshing plate of salmon ceviche here in Singapore. Especially with the plethora of Mexican joints that we have in our city. Executive head chef Colin Buchan of 1880 shares an easy recipe to wow your house guests, or if you're just in the mood for raw fish — go ahead and indulge.
Ceviche dressing: Here's what you need
100ml Yuzu Juice
50ml Lime Juice
50ml Orange Juice
100ml Olive Oil
1/2 tspn Salt
1/2 tspn Sugar
1 Jalapeño finely diced, deseeded
Few stems of coriander finely chopped
Salmon ceviche: Here's what you need
4 100g Fresh Skinned Salmon
2 Ripe Hass Avocados
1 Jalapeño, thinly sliced
2 Banana Shallots, peeled and thinly sliced
Salmon ceviche: How to make it
1. Mix all ingredients for the ceviche dressing together. Check the taste of the seasoning.
2. Dice the salmon into cubes then lightly dress the salmon with the ceviche dressing and marinate for a few minutes.
3. Crush the avocado with a fork and add lime juice and salt to taste.
4. To assemble, spoon the avocado in the bowl, cover it with the salmon then garnish with shallots, jalapeño, coriander cress and a few spoonfuls of the ceviche dressing. Serve immediately.