food

salmon lime ceviche recipe

This month proprietor of Cape Town's trendy restaurant, The Duchess of Wisbeach, Theresa Beukes, whipped up three delicious dishes in 'Three ways With Limes'. Here's her first mouthwatering offering that is sure to tantalise your taste buds... Ingredients: 1t lime juice 2t mirin 3T rice wine vinegar 4T cucumber, peeled and finely diced 1 stick of celery, thinly sliced 4 chillis, thinly sliced soy sauce 250g fresh salmon (or salmon trout), thinly sliced 1 cup lime juice sea-salt flakes 1 avocado, sliced black pepper melba toast, to serve Directions: Combine the lime juice with the mirin, rice wine vinegar, cucumber, celery, chilli and a dash of soy sauce in a bowl and mix well. Arrange the salmon on four chilled plates. Drizzle the cup of lime juice over the fish, season with sea-salt flakes and sprinkle a tablespoon of the cucumber mixture over each portion. Arrange two slices of avocado on top of each serving and season with a grinding of black pepper. Serve with a slice of melba toast. Serves 4 For more lime-inspired dishes turn to page 100 of our March 2013 Small Spaces issue, out now...