Cayman Tuna & Smoked Salmon Ceviche*
Dressing
¼ cup soy sauce
¼ cup fresh orange juice
3 tablespoons honey
2 taps Oriental sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 whole star anise (optional)
3 strips lemon zest
4 strips orange zest
2 scallions, trimmed; white part minced; green part finely chopped and reserved for garnish
Whisk together all above ingredients and blend well.
Ceviche
16 ounces fresh tuna
16 ounces smoked salmon
Tuna marinade: olive oil, salt, soy sauce, lime juice
Seasonings: thyme, dill, cracked black pepper, cracked white pepper, cardamom powder, chopped parsley
Marinade tuna overnight in olive oil, salt, soy sauce, lime juice, then roll in the seasonings: thyme, dill, cracked black pepper, cracked white pepper, cardamom powder, chopped parsley. Wrap in cling film and freeze overnight.
To serve, slice tuna thinly and display with smoked salmon on a plate with a garnish of green onions.
*Ceviche, variant of seviche, a dish of raw fish marinated in lime or lemon juice, often with oil, onions, peppers, and seasonings, and served especially as an appetizer. (pron. sah-vee-cha)
You can find this and related recipes by tapping here on the Home Cookin’ index.
Back Home
Copyright © 1999-2009 S.H. Klock/ The Recipe Reader / at Home Cookin’.
For personal use only. All rights reserved. Terms of use.