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Salmon Ceviche with gooseberry & ginger

Salmon Ceviche with gooseberry & ginger

Salmon Ceviche with gooseberry & ginger
Salmon Ceviche with gooseberry & ginger

Enjoy it with

Protea

Chenin blanc

2017

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  • Salmon Ceviche with gooseberry & ginger

In the Vineyard

 

Total Time: 2 hours
Cooking Time: 1 hour 45 min
Yield:  Two big portions
Level:  Easy 

Ingredients

500 g filleted Franschhoek Salmon Trout, skin and bones removed.
¾ Cup fresh Lime Juice
2 Tbsp. L’Ormarins Honey
2 ½ Tsp. Soy Sauce
1 ½ Tsp. Sesame Seeds
Salt and Pepper to taste. 

200g gooseberries cut in half
½ cucumber thinly cut, or in ribbons
2 heads of baby Butter Lettuce 

Dressing
½ tsp freshly grated Ginger
2 tsp rice vinegar
1 small red onion minced
1/8 tsp Cayenne pepper
60ml olive oil

Method
  • To make the salmon start with the dressing. Combine all the ingredients and put in the refrigerator.
  • To make the Ceviche, take the salmon and cut the fillet it in 1 cm dice. Put it in a mixing bowl and pour the lime juice over the fish. Make sure the lime juice and fish is properly combined. Wrap with plastic wrap and put in the fridge for 1 ½ to two hours.
  • In another mixing bowl, combine the honey and soya sauce. Drain the lime juice from the fish and mix the fish with the honey soya dressing, mix gently to combine.
  • To assemble the dish cut the butter lettuce in ½ and place on a beautiful serving plate. Scatter the gooseberries and cucumber on top and dress the lettuce with the dressing you made earlier. You can also drizzle a bit more olive oil on the lettuce. Spoon the Fish with the dressing on top of the lettuce and serve immediately.
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