Salmon and Vegetable Ceviche - Step 1

Salmon and Vegetable Ceviche

Prep 15 minsCook 4-6 hours marinate / 1 hour chillServes 4

Years ago, I went to the Andes to fish for king salmon, the biggest of the species. After four days of casting out and dreaming about how I’d prepare my catch, I left the riverbank with nothing more than nasty bites from red flies and the shivers from bitterly cold nights. I felt sad but went on to Buenos Aires and there, in a tiny, hidden-away restaurant, my luck changed in an instant. I tasted one of the great dishes of the world – an unbelievably appetising ceviche, which was served in a huge bowl with plenty of vegetables. A thousand years ago it was a staple for Peruvian fishermen, with the fish or shellfish being prepared in citrus juice (most often lime). I am delighted to share this dish with you. By preparing it up to 4 hours in advance, the acidity of the lime ‘cooks’ the fish, enriching it with both texture and flavour. Perfect for a spring or summer’s day.

This recipe is from my cookbook: Simply Raymond: Kitchen Garden

Ingredients

For the pickled red onion

  • 1/2 Red onion
  • 30mlWhite wine vinegar
  • 60mlWater
  • 1 pinchSea salt flakes
  • 1/2 tspCaster sugar

For the Salmon and Vegetable Ceviche

  • 250gSalmon fillet, skinless and pin boned
  • 1Carrot
  • 1Courgette
  • 1/2 bulbFennel
  • 10 sprigsCorriander
  • 3Limes, juiced
  • 3 tbspOlive oil
  • 3 pinchesSea salt flakes
  • 1 tspCaster sugar
  • 1 pinchCayenne pepper

Method

  1. 1

    Begin by pickling the onion (which later will be added to the vegetables). Peel and dice the onion (about 1cm) and transfer it to a heatproof bowl. In a small saucepan, bring to the boil the vinegar, water, salt and sugar. At the point of boiling, remove the pan from the heat and pour the hot liquor over the diced red onion in the bowl. Leave to cool before transferring it – in the pickling liquor – to the fridge to thoroughly chill.

  2. 2

    Now, to prepare the salmon. Dice the flesh into pieces that will give a proper chew (1½–2cm), then transfer to a medium bowl and reserve in the fridge. Peel the carrot, halve it lengthways and finely slice it along with the courgette. Quarter the fennel bulb and finely slice it. Halve and finely slice the radishes. Coarsely chop the coriander – leaves and stalks. Transfer the diced salmon to a large shallow dish. Strain the pickled red onion (the liquor can be used for another dish) and add most of the onion to the salmon, along with all the prepared vegetables – the carrot, courgette, fennel and radishes. Add most of the chopped coriander, the lime juice, olive oil, salt, sugar and cayenne pepper. Gently mix and then cover and refrigerate. Now leave it for 4–6 hours (but not overnight as the fish would become dry). During this time the acidity of the lime will ‘cook’ the fish – the salmon becomes opaque and its texture changes.

  3. 3

    Once marinated, taste the ceviche and adjust the seasoning if necessary. To serve, arrange the ceviche in a large bowl, or divide it among individual bowls, and scatter over the remaining pickled onion and coriander.

Chef's Tips

“

Almost any fish or shellfish can be added to this exciting little dish and the vegetables can be replaced with avocado, tomatoes, Swiss chard, celery, sweetcorn, peas - its up to you.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!

Photo ©Chris Terry