About one month ago, I had a birthday. As per usual, I invited a couple of friends for dinner. For a starter I made a Salmon Ceviche, which, if I may say so myself was to die for and so easy tomake. I always like mixing food cultures, so this time I paired this latin American dish with a Japanese sea weed salad, lettuce and a fat free orange miso Dressing.
You will need for the ceviche:
About 1/2 lbs or 250g of raw salmon.
3 tblsp of lime juice
1/2 shallot
Cilantro
Salt
Pepper
Tabasco
Have the fishmonger give you a nice bone free piece of salmon and cut off the silver skin. thedice the salmon into nice small chunks. Not too small, but smaller than bite size and put into a bowl. Pour the lime juice over the salmon and cover with plastic. Put into the fridge for about 1 1/2 to 2 hours. During this time the lime juice will start to "cook" the salmon, i.e. the protein will react with the acid and cook it slightly.
About 1/2 hour before serving, take the bowl out of the fridge and add the diced shallot andcilantro. Add Salt, Pepper and Tabasco for taste and let sit for 1/2 hours. Then serve!
For the Orange Miso dressing:
about 1/2 cups or 250 ml of fresh orange juice. Squeeze it or buy it.
2 tblsp of Miso Paste (keep the left over paste for soups etc)
couple of drops of sesame oil (optional)
1tblsp of Sushi ginger
In a bowl mix the orange juice and miso paste into a homogenous dressing. Add more orange juice if it is too thick or miso paste it is too thin. Add a couple of drops of the sesame oil, but nottoo much, as this can be very strong in flavor. Chop up the Sushi ginger and add to the dressing. Serve over some fresh lettuce such as Arugula or field greens and add some store bought Sea weed salad for some extra green.
