Salmon and Duck Ceviche

Ceviche is often an elusive dish that diners enjoy but would never deign to attempt to cook themselves, despite it being incredibly easy to make. All you need is the best in fresh and tasty ingredients. Here you have an elegant twist on the traditional fish recipe, using duck as well as salmon, to add some meaty warmth, along with some oriental flavours to bring out the salmon.


2 medium duck breasts

Small bunch of mint leaves

5 tablespoons soft brown sugar

5 tablespoons green tea

300g salmon fillets (extremely fresh)

Juice of 3 limes

Juice of 3 lemons

Half a red chilli

1 tablespoon of palm sugar (or alternatively caster sugar).

Small bunch fresh coriander


Start by cooking your duck in a non-stick pan, smothered with a mixture of the green tea and brown sugar. Pierce the fillets before cooking, on a medium-low heat, for around 6 minutes, turning halfway through. They should still be pink inside, but golden brown on the outside. Slice into thin, short slices and leave to one side to cool.

Mix together the juice of the lemons and limes, the zest of one lime, along with the onion, finely chopped, and the sugar, chilli, and a pinch of salt. Leave to rest at room temperature for 30-45 minutes, and then add salt or sugar if you prefer it less acidic or a little more savoury.

Pour over the finely sliced salmon in a large, flat dish, cover with cling film and leave to rest in the fridge for one hour, or until the salmon has changed its colour and become opaque.

Finely chop the coriander, mint and cucumber and add to the dish, stirring in well to soak up some of the citrus liquid. Leave to rest for 15 minutes in the fridge.

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