PICKLED ONIONS: (make one day before)
2 red onions, finely sliced
1⁄2 cup white wine vinegar
3 tbsp sugar
1 tsp NOMU Sea Salt
5 whole peppercorns from NOMU Black Pepper Grinder
CEVICHE:
500g salmon (and/or firm white fish)
1⁄2 cup lime juice
1 large shallot, very finely diced
1 tsp ginger, grated
Handful coriander, finely chopped
1 large jalapeño chilli, finely diced
GUACAMOLE:
2 ripe avocados
1 large ripe tomato
1 shallot
1 tbsp lemon or lime juice
1/4 cup coriander leaves, finely chopped
1 large jalapeño chilli, finely diced
NOMU Sea Salt and Black Pepper
Tortilla chips, to serve
Place the onions in a medium saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Strain the water off and return the onions to the saucepan, along with the vinegar, sugar, salt and peppercorns, stirring to combine and to dissolve the sugar. Bring to a boil, then simmer on low heat for 15 minutes. If you need more liquid, add another tablespoon of vinegar. Remove from the heat and pour into a bowl or jar along with any liquid. Cover and refrigerate overnight to pickle.
The next day, thinly slice or dice the fish to your preference and place in a glass bowl. Add the lime juice, shallot, ginger, coriander and chilli. Cover with cling film and leave to marinate in the fridge for 30-60 minutes.
While your fish is marinating in the fridge, make the guacamole. Finely dice the avocados, tomato and shallot. Place in a bowl and stir in the lemon or lime juice, chilli and coriander leaves. Season with Salt and Pepper.
Drain off any excess lime juice from the fish and serve immediately with pickled onions, guacamole and tortilla chips.
PICKLED ONIONS: (make one day before)
2 red onions, finely sliced
1⁄2 cup white wine vinegar
3 tbsp sugar
1 tsp NOMU Sea Salt
5 whole peppercorns from NOMU Black Pepper Grinder
CEVICHE:
500g salmon (and/or firm white fish)
1⁄2 cup lime juice
1 large shallot, very finely diced
1 tsp ginger, grated
Handful coriander, finely chopped
1 large jalapeño chilli, finely diced
GUACAMOLE:
2 ripe avocados
1 large ripe tomato
1 shallot
1 tbsp lemon or lime juice
1/4 cup coriander leaves, finely chopped
1 large jalapeño chilli, finely diced
NOMU Sea Salt and Black Pepper
Tortilla chips, to serve
Place the onions in a medium saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Strain the water off and return the onions to the saucepan, along with the vinegar, sugar, salt and peppercorns, stirring to combine and to dissolve the sugar. Bring to a boil, then simmer on low heat for 15 minutes. If you need more liquid, add another tablespoon of vinegar. Remove from the heat and pour into a bowl or jar along with any liquid. Cover and refrigerate overnight to pickle.
The next day, thinly slice or dice the fish to your preference and place in a glass bowl. Add the lime juice, shallot, ginger, coriander and chilli. Cover with cling film and leave to marinate in the fridge for 30-60 minutes.
While your fish is marinating in the fridge, make the guacamole. Finely dice the avocados, tomato and shallot. Place in a bowl and stir in the lemon or lime juice, chilli and coriander leaves. Season with Salt and Pepper.
Drain off any excess lime juice from the fish and serve immediately with pickled onions, guacamole and tortilla chips.
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