Salmon Ceviche

Salmon Ceviche

INGREDIENTS

  • 240 g fresh sashimi-grade salmon, skin removed
  • Juice of 1 lemon
  • 3 tbsp fresh coriander, roughly chopped
  • 1 spring onion, finely chopped
  • ¼ cup Bitton Extra Virgin Olive Oil
  • 1 red chilli, finely chopped
  • 1 tsp sea salt
  • Cracked black pepper, to taste

PICKED FENNEL

  • 1 large fennel bulb, halved and finely sliced (approx. 275 g)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp fennel seeds
  • ½ tsp yellow mustard seeds
  • ½ tsp black peppercorns

TO SERVE

  • 4 tbsp salmon caviar

METHOD

For the pickled fennel, combine all ingredients in a glass jar with a lid, ensuring the fennel is fully submerged. Refrigerate overnight to pickle.

Using a food processor, add the salmon, coriander, spring onion, chilli, Bitton Extra Virgin Olive Oil and lemon juice. Pulse briefly until just roughly chopped. Season with sea salt and cracked black pepper to taste.

To serve, drain the pickled fennel and divide evenly among four plates. Spoon the salmon ceviche on top and finish with salmon caviar.

Serve immediately.

Serves 4.

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