A vibrant Beetroot Smoked Salmon Ceviche with cucumber and orange. A perfect blend of citrus and savoury flavours for a refreshing, light dish.
Ingredients
- Smoked Salmon
- Beetroot
- Large Oranges
- Fresh Dill
- Mixed Micro greens
- Nasturtium leaves
- Cucumber
- Lime or Lemon Juice
- Mini pansies
Ceviche: a method of preparing raw fish by covering it in lemon or lime juice
How to make: Beetroot Smoked Salmon Ceviche ย
- Soak your smoked salmon in lemon or lime juice for 15-20 minutes in the fridge
- Thinly slice your cucumber, roll into roses and put to one side
- Thinly slice your beetroot and put to one side
- Cut all the outside peel of your orange with a very sharp knife then cut the segments in between the white sections and put to one side
- Wash your Nasturtium leaves
- Once the salmon has been soaking in the lemon or lime juice take half a beetroot and rub around the edges – this gives the salmon the pink outer edges.
- Arrange as you wish on your plate and decorate with micro greens and pansies (all are edible)
I hope you enjoyed reading my recipe! Let me know what you think โบ๏ธ
