Sophisticated Salmon Ceviche

    55 min

    An elegant, fresh and delicious seafood appetiser that will melt in your mouth. Cubed salmon is cured in lemon and orange juice, then served in small glasses with leeks and a tangy vinaigrette.

    9 people made this

    Serves: 6 

    • 1 leek, white part only
    • 1 lemon
    • 1 orange
    • 1 salmon fillet, cut into small cubes
    • sea salt and pepper to taste
    • 3-4 tablespoons oil
    • orange or lemon zest, for garnish

    Prep:15min  ›  Cook:10min  ›  Extra time:30min curing  ›  Ready in:55min 

    1. Squeeze juice from orange and lemon. Set aside 2 tablespoons for the vinaigrette.
    2. Marinate the salmon in the remaining orange and lemon juice. Season with salt and pepper. Chill for 30 minutes.
    3. Meanwhile, cook the leek in a pressure cooker for 10 minutes. Cool and cut into thin strips.
    4. To make the vinaigrette: mix together reserved fruit juice with salt, pepper an 3-4 tablespoons oil.
    5. To each glass, add 1 teaspoon leek, 1 teaspoon vinaigrette and 2 tablespoons salmon. Decorate with lemon or orange zest.

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