Salmon and halibut ceviche with cucumber, lemon and radish
A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 1 tsp honey
- 1 shallot, diced
- 2 lemons, zest julienned and juice
- 100g/3½oz skinned sushi-grade salmon, diced
- 100g/3½oz skinned sushi-grade halibut, diced
- 2 tbsp finely chopped chives
- 1 small piece daikon, thinly sliced
- ¼ cucumber, julienned
- ¼ red onion, thinly sliced
- 1 finely chilli, thinly sliced
- 1 tsp pink peppercorns, crushed
- salt, to taste
Method
To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.
When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve.
