This is my ceviche recipe I served at the Little Norfolk Bay Events and Chalets launch at the beginning of the month. This is a classic dish, best with the freshest seafood you can get your hands on! The ideas for flavouring are limitless swap around different vinegar and oils and fresh herbs and condiments to serve with it, I change it up all the time soy and lime works well too. How long you cure the seafood for is totally up to your personal preference. I have seen others marinate the seafood in the jars for days to fully cure. For delicious fresh Tassal salmon my choice would be no longer than five minutes as I don’t want the salmon to cook at all and I still want to be able to taste the salmon. I cooked a version of this recipe at the Wooden Boat festival Kitchen theatre with scallop meat roe on, and it was loved by the audience. The recipe is actually adapted from my Book seafood everyday in the book I serve it with oysters, you could let them cure for longer and cook the oyster. It really is the easiest no fuss but delicious and impressive entree or canapés for a dinner party!
Tassal Salmon Ceviche
serves 6 for a entree
400 grams salmon fillet, head or middle where the fillet is fatter
2 tablespoons capers
2 tablespoons pickled cucumbers use a jar to keep it simple.
60 ml red wine vinegar
juice of one lemon
4 sprigs thyme
2 tablespoons olive oil
Slice the salmon into thin slices and lay onto plates. sprinkle finely chopped capers, pickled cucumbers and herbs over the fish. Squeeze the lemon juice over and then drizzle the vinegar and oil. Season with cracked pepper and sea salt.