Salmon Ceviche Jamie Oliver Food

PERUVIAN CEVICHE

Steps:

• Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
• Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
• Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
• Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
• You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
• Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
• Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
• Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

TUNA CEVICHE IN LITTLE GEMS

Steps:

• Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

SALMON CEVICHE

Steps:

• Add the chopped cucumber to a medium bowl.
• Add the mango and avocado to the bowl.
• Add the minced jalapeno and minced cilantro.
• Add the lime zest and the juice of the lime.
• Add the sesame seeds and the sesame oil.
• Dice the salmon (make sure you remove the skin and bones first!).
• . Mix everything together until well combined.
• Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
• Serve with rice crackers or cucumber slices.

TRAY BAKED SALMON - JAMIE OLIVER

Steps:

• Preheat oven to 350°F Place roasting pan in oven to heat.
• Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
• Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
• Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

SALMON CEVICHE

Steps:

• Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
• Drain salmon well and combine with remaining ingredients.
• Chill before serving.