RECIPE: Salmon Ceviche with Sweet Chilli Sauce by Jimmy McIntyre from Otahuna Lodge.
Salmon Ceviche
400g Salmon fillet, skinless & pin bones removed, diced
1 Tablespoons capers
1 Tablespoons raisins or currants
1 Tablespoon pickled Ginger, shredded, with a little juice
1/4 cup roasted almonds
1/4 cup roasted pinenuts
Zest, segments and juice of 1 orange 1 lime & 1 lemon
3 Tablespoons of roughly chopped Italian Parsley, Coriander, basil
Sea Salt & freshly ground black pepper to taste
In a bowl gently mix all ingredients together and refrigerate for a maximum of 4 hours. Gently mix again after an hour or so. Season with flaky sea salt and freshly ground black pepper if required. This dish can be served as an Entree with crisp lettuce, rocket or any salad green or as a salad with the BBQ. Cut the salmon a little finer and it can be served on Chinese spoons as a finger food.
Sweet Chilli Sauce
10 Garlic Cloves
4 Large or 8 Medium Chillies, stems removed
3 Thumbs of Ginger, Grated
1 Thumb of Galangal, chopped
8 Lime Leaves, Stem & Stalk removed, finely shredded
3 Lemongrass stems, tender part only, finely sliced
1 Cup Coriander chopped
1 1/2 Cups soft brown sugar
100 mls Balsamic vinegar
50 mls soy sauce
50 mls fish sauce
Blitz in a food processor until smooth. Place in a pot and add sugar, balsamic vinegar, soy sauce and fish sauce. Bring to the boil; turn down the heat to a simmer, cook out for 5-10 minutes or until thick.
