Ceviche is fish pickled lightly in acid - typically it's made with a firm white-fleshed fish but Guy takes a turn on the dish highlighting the classic combination of salmon and avocado.
- 300 g sashimi - grade salmon, thinly sliced
- 1 long red chilli, seeds removed, thinly sliced
- 1 red onion, thinly sliced
- ½ firm mango, thinly sliced
- 2 avocados, diced
- ¼ cup coriander leaves
- Corn chips, to serve
- 6 finger limes, pearls scraped
- 3 limes, juice, rind and chopped segments
- 2 oranges, juice and chopped segments
- 60 ml (¼ cup) extra virgin olive oil
- 80 ml (⅓ cup) coconut water
- Pinch sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the dressing, place all the ingredients in a bowl and stir to combine.
- Arrange the salmon on a large serving platter. Drizzle with half the dressing and stand for 2 minutes to partially cook the fish.
- Scatter the salmon with the chilli, onion, mango, avocado and a little of the remaining dressing.
- Scatter with coriander leaves and serve immediately with a side of corn chips for scooping.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.