Ingredients
Salmon and coconut ceviche
300g salmon skin off and reserved, cut into 2cm pieces
2 tbsp lime juice
2 tbsp coconut cream
1 long red chilli finely sliced
2 kaffir lime leaves shredded
1 just ripe avocado stone, peeled and cut into 2cm pieces
2 tbsp chopped coriander
1 tbsp desiccated coconut
1 tbsp avocado oil a pinch of salt
Crispy salmon skin
reserved salmon skin
a pinch of salt
Method
Salmon and coconut ceviche
1. Combine all the ingredients in a mixing bowl and mix gently.
Crispy salmon skin
1. Cover the salmon skin in salt them place between two lined baking trays and bake at 180 for 15 minutes until golden and crispy.
2. Set aside to cool.
To serve
2 tbsp of salmon roe
leaves from 1 stalk of coriander
1. Scoop 1⁄2 the ceviche into a large ring cutter.
2. Top with salmon roe and coriander.
3. Remove the ring cutter gently and then lay the 1 piece of salmon skin on the side.
Wine Match: Rob Dolan White Label Chardonnay 2017 & En Vie Blanc de Noir 2018.
For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes