Ceviche opened its doors in the west end, it has been my mission to get down and try it out.
Over a year has passed and for some invariable reason or another, (quite possibly the massive queue, or lack of funds) I have not yet made the trip. It will happen soon, but in the meantime I got to work on a homemade alternative…
Making Ceviche is a serious business to the Peruvians. You need only read the ‘about’ section on Ceviche’s website to see that. There seems to be a definitive art to the act of slicing and marinating. Dont ask me what, I don’t have a clue. It seems pretty straightforward. I do not claim that this recipe is in anyway authentic (ahem Vodka?), but it is ridiculously easy, damn good and one of my favourite ways to legitimately consume alcohol at anytime of day… Cheeky 😉
This recipe lends itself well as a starter or main. All you need is a bowl of sticky sushi rice and some sesame seeds and
you’ve got your very own version of Tess’ Peruvian Chirashi Don. How else would you pimp your ceviche…let me know!
If you are a fan of the Japanese ways, check out my perfect California Roll Sushi Recipe here
- 400g (sushi-grade) Salmon, skinned
- 150ml Vodka – I used Citrus Vodka
- 1 thinly sliced Red Chilli, plus extra for garnish
- 2 thinly sliced Spring Onions, plus extra for garnish
- 1 tbs grated Lime zest and juice
- 1/2 tsp Unrefined Caster Sugar
- a pinch of Sea Salt
Place the Salmon fillet in the freezer for 20 minutes, to make it easier to slice.
Add the Vodka to a bowl with the chilli, spring onions, sugar, Lime Zest and Juice, Sugar and Salt (to taste)
Slice the salmon thinly and add the marinade. Leave it to one side for 15 minutes, until the Salmon is slightly cooked by the citrus. Remove the Salmon from the marinade and arrange on serving plates, overlapping the slices very slightly. Spoon over the a little of the marinade liqueur, garnish and serve with soy sauce.