Olive Magazine

Salmon ceviche with a margarita dressing

Published: June 3, 2015 at 12:50 pm
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  • Preparation and cooking time
    • Total time
  • serves 4

Our fresh salmon ceviche recipe is vibrant and easy to make. The margarita cocktail mixture doesn’t cook the salmon, but it turns it opaque and changes the texture using the Peruvian method. The recipe is rated ‘a little effort’ as you really need to find a very fresh piece of fish for this. Ask your fishmonger or your supermarket’s fish counter.

Nutrition:
NutrientUnit
kcal413
fat26.2g
saturates0g
carbs1.7g
sugars0g
fibre0.5g
protein38.1g
salt0.2g
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Ingredients

  • 2 tbsp tequila
  • 1 tsp Cointreau
  • 2 limes, 1 juiced and 1 cut into wedges
  • olive oil
  • a pinch golden caster sugar
  • 1 shallot, peeled
  • 750g piece cut from the centre of the fish salmon, very fresh and well chilled
  • dressed with olive oil to serve baby leaves

Method

  • STEP 1

    Mix the tequila, Cointreau, lime juice and 2 tbsp olive oil with plenty of seasoning and a pinch of sugar. Finely chop the shallot and stir it in.

  • STEP 2

    Use a sharp non-serrated knife to cut fine slices (no more than 5mm thick) from the salmon and lay them onto a platter. Spoon over the dressing and scatter over some baby leaves. Serve lime wedges on the side.

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