Fernando Trocca, the group executive chef for
restaurants visited recently to appear at Taste Of Dubai. During his stay he shared his recipe for simple (and healthy) salmon ceviche with us.
Salmon ceviche
Serves 4
320g salmon fillet
1 avocado, peeled and stoned
1 red chilli
1/2 red onion, peeled
2 palmito (heart of palm)
large handful coriander leaves
1 lime, zest only
Lime and olive oil vinaigrette:
50ml extra virgin olive oil
25ml lime juice
salt and black pepper
Dice the salmon into 2cm by 2cm cubes, de-seed and finely chop the chilli, peel stone and dice the avocado. Cut the heart of palm into rounds and thinly slice the red onion.
Tip the salmon, avocado, chilli, red onion and most of the coriander into a bowl and stir gently to combine.
Whisk together the olive oil and lime juice, season with salt and black pepper and add to the bowl. Leave to marinate for five minutes, before adding the palmito rounds.
Divide the mixture between four plates or bowls and garnish with the remaining coriander leaves and the lime zest just before serving.
