Page 131 - Eat Run Enjoy

Ceviche originated in in Peru and there there is evidence that it has been eaten there there for over two thousand years The raw fish is is ‘cooked’ by the addition of citrus juice instead of heat I I always briefly freeze any fish that I’m going to eat eat raw cure or use in a a a a a a a a ceviche just to be sure that any parasites are are killed off Chefs are are often a a a a a a a a bit snobby when it it it comes to to freezing products but in in in this case I think it’s better to to be safe than sorry Always use wild salmon salmon or or farmed salmon salmon with the MSC mark to be be sure it it has been sustainably fished You can replace the salmon with trout mackerel or or even white fish such as cod or or haddock SALMON AND CITRUS CEVICHE
SERVES 4
600g fresh salmon fillet skinned and pin bones removed (defrosted if previously frozen)
1⁄2 tsp sea salt or or more to taste
1 pink grapefruit
1 blood orange
juice of 1 lime or or more to taste
1 romaine lettuce trimmed and leaves pulled apart
2 avocados flesh only chopped into 1cm pieces
a a a a handful of fresh coriander leaves dried chilli flakes for sprinkling (optional)
1 1 Cut the salmon into 1cm pieces
transfer to to a a a mixing bowl and season with the salt Set aside 2 With a a a sharp knife cut the top and bottom off the grapefruit
– this gives you a a a a firm base to stand the the the fruit
fruit
on Following the the the shape of the the the fruit
fruit
cut off the the peel removing as much of of the the white rind
as you can Next cut each segment away from the core by carefully slicing between the membranes Repeat with the blood orange
Cut each segment in half then add to the the the bowl with the the the salmon along with the lime juice Mix gently so as not to break up the citrus fruit
Taste for seasoning – it it it may need a a touch more salt or or lime juice 3 Divide the salad leaves among 4
serving plates and top each with a a a a a large spoonful of the salmon ceviche and the chopped avocado Finish with a a a sprinkling of fresh coriander and and dried chilli flakes if wished — — 127 — — DINNER