Recipes
Salmon ceviche with orange and mulled spices
Add the flavour of Christmas to this classic salmon starter
Add the flavour of Christmas to this classic salmon starter
(2 votes)
Cook: 40 Mins
Serves: 4
Price: £5.42 per serving
Nutritional Information
Each 199g serving contains
Energy
933kj
223kcal
933kj
223kcal
11%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
11.9g
11.9g
Med
13%
13%
Salt
3.22g
3.22g
High
54%
54%
of your reference intake.
Typical energy values per 100g:
469kj/112kcal
Typical energy values per 100g:
469kj/112kcal
Ingredients
40g fresh ginger
3 star anise
1 cinnamon stick
3 cloves
160g Extra Special Freshly Squeezed Orange Juice
120g fresh lemon juice
20g sugar
¼ lemon, finely zested
½ orange, finely zested
20g boiled and puréed red chilli paste
4g salt
8 twists of black pepper
2g grated fresh garlic
400g Extra Special Buck’s Fizz Smoked Salmon
Sliced spring onion, to serve
Fine sliced shallot, to serve
Diced peeled peppers, to serve
Crushed rainbow peppercorns, to serve
Fresh coriander, to serve
150g mild red chilli, remove seeds and stalk
5g sugar
2.5g sea salt
Method
1
Make the chilli paste. Boil the chilli in water for 3-4 minutes until soft. Blend until smooth with salt and sugar. Cool and chill. Freeze and use when necessary.
2
Put the spices and orange juice into a pan. Bring to the boil and reduce liquid by half. Leave to cool, strain the spices and add lemon juice mixed with the sugar, zests, chilli paste, salt, pepper and garlic.
3
Put the smoked salmon in a bowl and drizzle over most of the dressing, making sure every part of the fish is covered. Marinate for 10-15 minutes. Place on your serving dish/plate then garnish.
4
Sprinkle with peppercorns, spring onions, pepper, shallot and fresh coriander. Drizzle the remaining dressing around the smoked salmon.