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
- 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
- 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.
- Combine the lime, rice wine, vinegar, soy sauce and salt.
- 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.
- 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.