Salmon Ceviche ‘Tacos’ with Pickled Radish
PREP + COOK TIME 45 mins + standing SERVES 4
● 2 cups shredded red cabbage, plus 4 large leaves to serve ● ½ cup coarsely chopped fresh coriander ● 2 spring onions, thinly sliced ● ¼ cup lime juice ● ¼ cup extra virgin olive oil ● 1 cup sour cream ● 1 tablespoon medium-hot chilli sauce ● 400g sashimi-grade salmon, thinly sliced ● 1 cup vegetable oil for frying ● 3 x 7cm corn tortillas, shredded into 5mm-wide strips ● 2 medium avocados, scooped from skin, cut into large chunks
PICKLED RADISH ● 1 teaspoon cumin seeds ● ¼ cup apple cider vinegar ● 1 teaspoon caster sugar ● pinch sea salt flakes ● 6 mixed radishes, trimmed, thinly sliced 1 Make Pickled radish (see right).
2 Meanwhile, combine cabbage, coriander, spring onion, 1 tablespoon of the juice and 1 tablespoon of the oil in a medium bowl; season to taste.
3 Combine sour cream and chilli sauce in a small bowl; season to taste.
4 Combine fish, remaining juice and 1 tablespoon of the oil in a large glass or ceramic bowl. Cover; refrigerate for 25 minutes or until fish is opaque and cooked (cured).
5 Meanwhile, heat vegetable oil in a small saucepan over medium heat. Fry shredded tortillas in batches for 2 minutes or until golden and crispy. Drain on paper towel. 6 Serve salad in cabbage cups topped with pickled radish, crispy tortilla strips and sour cream mixture; drizzle with remaining oil.
Pickled radish Stir cumin seeds in a dry frying pan over medium heat for 2 minutes or until toasted and fragrant. Place seeds in a medium bowl with vinegar, sugar and salt; stir until sugar dissolves. Add radish; stand for 10 minutes.
PER SERVE Energy 838kcal, 3512kj • Protein 26.5g • Total Fat 75g • Saturated Fat 23g • Carbohydrate 13.6g • Fibre 3.7g • Sodium 208mg • Sugar 5.7g