PREP TIME: 15 mins
COOK TIME: N/A
SERVES: 4-6 people
Whenever I make seafood tartare or ceviche, I go and see Michaela at the Pak’n Save seafood department.
She always provides the freshest, best-quality ingredients on display and always lets me know which day the fish came in (a crucial question to ask when buying fish!).
Fresh fish is essential when making raw fish dishes to ensure the clean flavours of the seafood are not overwhelmed.
This is a deliciously simple dish, which is quick to create and looks quite sophisticated on the plate. Perfect for a dinner party. You can make this dish with a variety of other fish including tuna, seabass, hapuku or mackerel. Enjoy!
500g fresh sushi-grade salmon
1 hot red chilli, finely diced
Thumb-size fresh ginger, grated
2 spring onions, thinly sliced
1/2 tablespoon honey
4 tablespoons light soy sauce
2 tablespoons sesame oil
1 tablespoon black sesame seeds
1 avocado, diced
Juice from one fresh lime (use lemon if don’t have)
4 slices ciabatta, toasted and cut in half
1.Use a very sharp knife to remove the skin and dice (cut into very small squares) your salmon. Do not be tempted to blend in mixer as it will turn into a pasty mess.
2.In a medium bowl, mix together soy sauce, chilli, ginger, spring onion, honey, sesame seeds and sesame oil and thoroughly combine. Pour over the diced salmon.
3.In a small bowl, gently combine lime juice and avocado.
4.Gently combine the avocado and salmon mixes, ensuring the avocado doesn’t disintegrate.
5.To serve, spoon the salmon mix into a chef’s ring or pasta ring (I used an 8cm one) on to four plates and serve with the toasted ciabatta and a little lime to garnish.
NB:You can add a little chopped coriander to the mix or garnish with some micro herbs also for some added colour, flavour and texture.