Cooked - Ora King Salmon Ceviche, Black Sesame Mayo, Crisps - Chef Recipe By Lachlan Horstman

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Ora King Salmon Ceviche, Black Sesame Mayo, Crisps - Chef Recipe By Lachlan Horstman

1.0

Leche de tigre (tiger's milk marinade):

3 limes, juice only

2 garlic cloves, peeled, crushed with a knife

20 g fresh ginger, roughly chopped

10 g Ajo Amarillo (yellow chilli paste)

5 g caster sugar

Ceviche:

150 g fresh salmon, 1cm dice

½ red onion, finely dice

½ long red chilli, de-seeded, fine dice

3 sprigs coriander, finely chopped

3 sprigs dill, finely chopped

Sea salt to taste

Pepper to taste

Black sesame Kewpie:

40 g Kewpie mayonnaise

15 g black sesame paste

10 g white miso

Garnish:

4 wonton wrappers or rice paper

Furikake

Katsuobushi

Micro coriander

Leche de tigre (tiger’s milk marinade):
In a bowl, combine all ingredients then stir to combine.
Infuse for 20 minutes then strain through a fine sieve.
Ceviche:
Add enough of the tiger’s milk to the salmon to coat and just cover.
Cure for approximately 3-4 minutes, just sufficient time for the acids to lightly cook the salmon.
Drain excess liquid and discard.
Add the remaining ingredients to the salmon. Gently combine.
Black sesame Kewpie:
Combine all ingredients and whisk to smooth consistency. Reserve.
To serve:
Fry the wonton wrappers in 180 C oil for a few seconds. Drain then break into random shards.
Arrange the ceviche on the plate.
Garnish with katsuobushi, furikake, micro herbs, wonton crisp chards and black sesame mayo.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🐟Ceviche

Cuisine🇵🇪Peruvian

Occasions👨‍🍳Gourmet🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 76 weeks ago

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