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
- Soak your smoked salmon in fresh lemon or lime juice for 15-20 minutes in the fridge
- Thinly slice your cucumber, roll into rose shapes and put to one side
- Thinly slice your fresh beetroot and put to one side
- Cut all the outside peel of your orange carefully with a very sharp knife then cut the segments in-between the white sections of the orange and put to one side
- Wash your Nasturtium leaves thoroughly
- Once the salmon has been soaking in the fresh lemon or lime juice, take a piece of beetroot and rub around the edges – this gives the salmon the pink outer edges and a slight beetroot taste.
- Arrange as you wish on your plate and decorate with micro greens, pea shoots and pansies (all are edible)
I hope you enjoyed reading my Beetroot Smoked Salmon Ceviche recipe! Let me know what you think ☺️