Salmon Ceviche Japanese Style | By Yuki Gomi
Those who are a fan of this dish will appreciate the Japanese twist to it with the addition of wasabi, yuzu and shiso.
Ingredients:
x2 salmon fillet (sushi grade if possible)
Pinch of sea salt
1/2 lime, juiced
1 tbsp yuzu juice
1/4 tsp wasabi
A dash of light soy sauce
1/4 red onion, finely diced
1/2 a red chilli, deseeded and finely sliced
A small handful of chopped Japanese shiso or coriander 8 strands of chive
Directions:
1. Dice the salmon fillets into chunky pieces, approx 1.5cm cubes
2. Put the salt, lime juice, yuzu juice, wasabi, soy sauce, red onion, red chilli, shiso and chives into a small bowl and mix well
3. Add the salmon chunks and leave for 20-30 minutes or until the salmon has turned a white colour, since the salmon will cook in the citrus juices
4. Serve with a salad or on its own
Yuki's tips:
*You can use other white fish for this recipe, but it has to be very fresh. Ask for sushi quality where possible.
Stay tuned for the rest of the recipes that completed this delicious meal.
You can't beat salmon and avocado, this dish looks so fresh and tasty Lucy! xx
ReplyDeleteThanks Hanh, this recipe is pretty easy too, highly recommend it xx
DeleteI need to try this..my kinda food!
ReplyDeleteIt's super easy and so delicious :)
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