City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Salmon Ceviche with Prawns and Lime
Mar/Apr 2008
Recipe by Elizabeth Luard from Waitrose Food Illustrated

12 oz salmon filet, skinned and boned
Juice and grated zest of 3 limes
1 small red onion, sliced fine
4 oz cooked, chopped prawns
1 jalapeño chile, seeded and minced
2 T. chopped cilantro
1 - 2 ripe roma tomatoes, skinned, deseeded and diced (optional)

To Serve
8 flour tortillas
1 - 2 limes, quartered

Cut the salmon into thin slices and mix it with the juice and zest of 2 of the limes. Sprinkle with a teaspoon of salt, cover, and leave at room temp for an hour, or in the fridge for 2 to 3 hours. Stir gently now and then.  While the fish is marinating, put the sliced onion to soak in a little lightly salted water, to soften and reduce its pungency.

Once the fish has turned opaque, drain it and toss with the prawns, remaining lime juice and zest, chile and most of the cilantro. Drain the onion and fold into the fish mixture with the tomatoes, if using.

Garnish with the remaining cilantro and serve with quartered limes and the flour tortillas, warmed and browned lightly in a nonstick fry pan. To eat, roll ceviche up in a tortilla, holding one end closed with your finger so the juices don't run down your chin. Squeeze more lime juice over, if desired. Serves 4 as a starter.