Three Citrus Ceviche
- 500g/1 pound sashimi grade salmon or kingfish
- 3/4 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed orange juice
- 1 red onion, peeled and finely diced
- Salt to taste
- 4 coriander roots, washed well and some leaves
- 1 teaspoon Japanese pickled ginger, finely chopped (like the pink slices you get with sushi)
- 1 large red chilli, diced
- a few drops of sesame oil
Tip: when trying to extract as much lime juice as possible, roll the whole limes on the kitchen counter putting your body weight into rolling the lime. This helps them to release their juice.
Buyer's Tip: you can often find Japanese pickled ginger in supermarkets in a small plastic packet
Step 1 - In a glass or ceramic bowl, strain the lime, lemon and orange juice into the bowl - you don't want the fleshy bits of fruit as they will remain after you strain it. Add the diced Spanish onion. Cut up the sashimi into small cubes and mix so that all pieces are coated. Cover with cling wrap and place in the fridge for up to three hours (at least 30 minutes).
Step 2 - Drain the ceviche of the juice. The onion will remain and place in a large bowl. Wash the coriander roots well and chop finely and add to the ceviche along with a small amount of leaves. Add the pickled ginger, chilli, sesame oil and season with salt to taste.