Recipe

Salmon ceviche salad

The acids in the citrus marinade slightly cook the very thinly sliced raw seafood. Use the freshest, sashimi quality fish you can find. We've used salmon here, snapper also makes a lovely ceviche.

Dec 31, 2010 1:00pm
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Salmon ceviche salad
  • 2 oranges (480g)
  • 400 gram (12½-ounce) piece sashimi-quality salmon, sliced thinly
  • 175 gram (5½ ounces) watercress, trimmed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon drained baby capers, rinsed
  • 2 teaspoon finely chopped fresh dill

Method

Salmon ceviche salad
  • 1
    Segment oranges over a small bowl; reserve ¼ cup orange juice for the dressing.
  • 2
    Make orange and dill dressing by placing vinegar, capers, dill and reserved orange juice in a screw-top jar; shake well.
  • 3
    Combine salmon and half the dressing in a medium bowl; stand for 5 minutes.
  • 4
    把鲑鱼混合在一个大的碗remaining dressing, watercress and orange segments; toss gently to combine. Season to taste.

The Latest from Food To Love