Quick recipe for salmon and cucumber with lime and rice wine

VSooking doesn’t get much simpler than ceviche. Super fresh fish, thinly sliced, mixed with a little salt and acid and left for about 20 minutes to harden and firm. It’s bursting with freshness – the perfect tangy dish to wake up your taste buds as the sun finally seems to appear.

You can serve it simply with sliced ​​avocado, seasoned with a little sesame oil, stack it on chewy chilled rice with pickles and veg for more of a bowl of poke, or over tacos. soft with a little guacamole or sour cream.

Preparation time: 15 minutes, plus 20 minutes of cooling

SERVED

2

INGREDIENTS

  • 2 large salmon fillets without skin
  • 1 lime, squeezed
  • 1 tablespoon of rice wine
  • 1 tablespoon of apple cider vinegar
  • 1 tsp of soy sauce
  • 1 teaspoon of salt
  • ½ cucumber, very thinly sliced
  • 3 spring onions, sliced ​​on the bias
  • 1 tablespoon cilantro leaves, roughly torn
  • ½ teaspoon of black sesame seeds

METHOD

  1. Slice the salmon fillets as thin or as thick as you want. I prefer to slice it thin enough that the fish hardens all the way through.
  2. Combine the lime, rice wine, vinegar, soy sauce and salt.
  3. Place the fish and cucumber in a shallow bowl and cover with the marinade. Let stand for about 20 minutes, stirring occasionally in the liquid.
  4. When ready to serve, pour the fish and cucumber in a dish with their juice, sprinkle with new onions and coriander leaves and sprinkle with a few black sesame seeds.


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Jean H. Vannatta

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