Salmon Ce­viche ‘Ta­cos’ with Pick­led Radish

PREP + COOK TIME 45 mins + stand­ing SERVES 4

Food - - Summer Salads -

● 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

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