Winter ceviche of kingfish and salmon

Winter ceviche of kingfish and salmon

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Citric acid in the lime and orange juice causes the proteins in the fish to become denatured and cooked. The freshness of the fish is emphasised in this style of preparation and should be presented simply with complementary herbs and spices.

The ingredient of Winter ceviche of kingfish and salmon

  1. 1/4 cup (60ml) freshly squeezed orange juice
  2. 2 tablespoons lime juice
  3. 2 tablespoons olive oil
  4. 2 teaspoons sesame oil
  5. 1 tablespoon fish sauce
  6. 300g sashimi-grade (see note) kingfish fillet, thinly sliced
  7. 300g salmon fillet, thinly sliced
  8. 1 long red chilli, seeds removed, finely chopped
  9. 1 tablespoon roughly torn coriander leaves
  10. 1 tablespoon small mint leaves
  11. 1 small red onion, very thinly sliced
  12. 2 tablespoons pomegranate seeds (optional, or use 1 orange or pink grapefruit segment, broken into small pieces)

The instruction how to make Winter ceviche of kingfish and salmon

  1. Whisk the orange and lime juice in a bowl with oils and fish sauce. Alternate the kingfish and salmon slices on 6 serving plates. Scatter with the chopped chilli, coriander, mint, onion and pomegranate or citrus. Drizzle with the dressing just before serving.

Nutritions of Winter ceviche of kingfish and salmon

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calories: https://schema.org
calories: NutritionInformation

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