Whenever we feel like eating something fresh, light and healthy we turn to the fabulous salmon we love, from the cold waters of Akaroa. This salmon can always be relied on to deliver a premium taste experience, and as you know, with ceviche you have to use the very best quality fish. We recommend a chilled bottle of Alba De Vetus Albariño as a sublime accompaniment to this Akaroa salmon ceviche.
Serves 4
350g Akaroa fresh skinless, boneless salmon fillet
3 Tbsp Forvm Chardonnay vinegar
Juice of 1 lemon
2 Tbsp Talatta colatura di alici
4 radishes, finely sliced
1 small red onion, finely diced
1 Lebanese cucumber, finely diced
1 cup cherry tomatoes, halved
3-4 Tbsp Pons wild fennel extra virgin olive oil
3 Tbsp Pons capers, drained
½ tsp hot paprika flakes
2 Tbsp coriander or Italian parsley, chopped
Sal de Añana spring salt
Freshly ground black pepper
Lemon wedges, to serve
Cherchi Sardinian parchment crackers, to serve (optional)
Using a sharp knife, cut the fish into 1.5cm cubes and place in a glass or ceramic bowl. Add the vinegar, lemon juice and Talatta colatura di alici and toss well. Cover and place in the refrigerator for 15-20 minutes.
Add radishes, onion, cucumber, tomatoes, fennel oil, capers, paprika flakes and herbs; toss well to combine. Adjust seasoning with salt and pepper to taste.
Serve with parchment crackers and lemon wedges on the side.
Recipe by Julie Le Clerc
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