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NORWEGIAN SALMON CEVICHE
Norwegian salmon ceviche
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How to:

Make salmon ceviche

Slice fresh raw salmon fillets ultra thin and marinate in a soya, lime, dried chilli, ginger, lemongrass and rice-wine vinegar dressing. Serve immediately, garnished with cucumber ribbons.



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Recipe by: Maranda Engelbrecht
Serves: 4
Dietary considerations: Fat conscious / Health conscious / Pescatarian / Dairy free
Category: Easy
Prep time: 15 minutes, plus one hour chilling time
Ingredients:
400 g Norwegian salmon fillets, diced
1 cup finely diced tomato
½ onion, finely diced
4 t lime juice
1 cup orange juice
2 T roughly chopped coriander
1 T olive oil
1 T finely chopped green chilli
1 t lime zest
1 t orange zest
Sea salt and freshly ground black pepper
Crusty bread, for serving
Cooking instructions:

To make this ceviche, combine all the ingredients, bar the seasoning and bread, and toss lightly.

Cover and chill for 1 hour – the fish will turn opaque as soon as it is ready.

Season to taste and serve with crusty bread.
Wine: Altydgedacht Gewurztraminer 2008


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Sensational salmon

For its colour alone, fresh salmon is a festive choice. But it's prized, too, for its richness and texture, and its skin, cooked to a crunchy crispness, is an irresistible treat.

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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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