Salmon aburi ceviche with totopos

For a great entrée to serve at your next dinner party, impress your guests with this salmon aburi (torched) ceviche with totopos (homemade corn chips). Serve a side of homemade whipped avocado flavoured with a little yuzu kosho for the ultimate bite.

Credit: Jiwon Kim

• serves

  4

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 240 g sashimi-grade salmon fillet, skin off, pin-boned
• 2 tbsp red onion, finely chopped
• 12 cherry tomatoes, quartered
• ¼ Lebanese cucumber, finely chopped
• 4 tbsp coriander leaves and stems, finely chopped
• 1 tbsp finely chopped, deseeded jalapeño
• ⅓ cup (80 ml) lime juice
• ⅓ cup (80 ml) extra virgin olive oil
• Sea salt flakes and white pepper
• Micro coriander leaves, to serve

For the yuzu kosho whipped avocado

• 50 g coriander leaves, roughly chopped
• 10 g eschallot, roughly chopped
• 3 g garlic, roughly chopped
• 20 g yuzu juice
• 2 tbsp (40 ml) extra virgin olive oil
• 1 g freshly ground white pepper
• 1 g sea salt flakes
• 7 g green yuzu kosho paste
• 2 avocados, diced

For the totopos

• Neutral oil, for deep-frying
• 4 white or yellow corn tortillas (14 cm diameter)
• Sea salt flakes

Freezing time: 15-20 minutes

Instructions

1. Use a blowtorch to lightly sear the salmon fillet on all sides. Allow to cool, then wrap tightly in plastic wrap and freeze until slightly firm.
2. Meanwhile, to make the totopos, heat enough oil in a large, heavy-based saucepan to 175°C. Cut each tortilla into 6 triangles, then deep-fry until crisp and golden. Use a slotted spoon to remove to a tray lined with paper towels and sprinkle immediately with sea salt flakes.
3. To make the whipped avocado, combine all ingredients except the avocado in a high-speed blender and blitz until smooth. Gradually add the avocado and blend until smooth and airy. Add a little water to help blend the mixture if needed.
4. In a bowl, combine onion, tomato, cucumber, coriander and jalapeño. Add lime juice and olive oil. Gently mix to combine.
5. Remove the salmon from freezer and cut into 1 cm cubes. Just before serving, fold the cubed salmon into the diced vegetables. Season with sea salt flakes and white pepper to taste.
6. To serve, spoon the ceviche into a chilled serving bowl and spoon the whipped avocado to the side. Garnish with micro coriander herbs and serve the totopos on the side.

Note

For an extra smooth finish on your yuzu kosho whipped avocado, pass the mixture through a fine mesh sieve before plating. To get a smooth presentation, transfer the whipped avocado to a piping bag to serve.

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Cook's Notes

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.

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