17 September 2012
Phil Neil, Head Chef at Gaucho
Salmon Ceviche
Ingredients
Preparation
-
Cut fish into 1/4 inch dice
-
Peel red onion and cut into thin slices width ways
-
De-seed the red jalapeno and cut into julienne length ways
-
Into a metal mixing bowl place the diced salmon, season to taste with the salt and then evenly combine together with the lime vinaigrette
-
Add the red ontion, red jalapeno and coriander. Evenly mix together
-
Place neatly onto plate
-
Lace the red sauce around the ceviche
-
Peel the avocado and cut into a neat fan, place ontop of the ceviche and season the avocado with the cracked black pepper
Join the Conversation