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. Imagine serving this in shot glasses at your next cocktail party with a side of crunchy, salty crackers. You’ll enchant your guests and cook up a tropical storm.

Ingredients

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

1 red onion

Half a red chilli

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

Small bunch fresh coriander

Small bunch fresh mint

Half a small cucumber

Method:

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. This means that the fish has been cooked by the citrus juices and it is safe to eat.

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.

Drain away some of the liquid using a strainer, so that the mixture is wet but there is not liquid gathering at the bottom of the dish. Finally, mix in the duck just before serving, and add salt if required.

Serve cold, with crackers or thinly sliced grain toast and a lettuce and avocado salad on the side.

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