SALMON CEVICHE, RED HABANERO, LIME, CORIANDER “The Zioux twist on churros with a tres leche sauce, pecan purée and a hint of crunch is already a hit”

Serves 5

A LITTLE EFFORT

GREAT VALUE

Preparation: 20 minutes, plus 2 hours’ chilling time

Cooking: 1 hour

brown sugar 50 g Maldon salt 50 g Norwegian salmon 300 g lime 1 avocado 1 micro coriander 25 g

For the red habanero sauce: red peppers 5 olive oil 2T onion 1 garlic 2 cloves habanero chilli 1, seeded red wine vinegar 3T evaporated milk ½ cup salt 1½ t

1 Mix the sugar and salt and rub it onto the salmon. Chill, covered, for 2 hours.

Rinse the salmon under cold water and pat dry with kitchen paper, then cut into 5 cm cubes. 2 To make the sauce, set your oven to 200°C and rub the peppers with olive oil. Roast for 20 minutes. 3 Place the peppers into a large bowl, cover with clingwrap and set aside to steam for 30 minutes. 4 Meanwhile, peel and slice the onion and garlic. Heat a little olive oil in a pan and cook the onions and garlic for about 8 minutes, or until soft. 5 Peel the peppers and remove the seeds. Place the peppers, chilli, garlic, onion, vinegar, evaporated milk and salt into a blender and blend at full speed for 2 minutes. Allow to cool and set aside. 6 Peel the lime using a sharp knife, then remove the segments and cut them into 2 cm dice. Peel the avocado and cut into 2 cm dice and allow to stand for 3 minutes.

7 Divide the salmon between 5 bowls. Garnish with the lime, avocado and micro coriander.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Nitida Bushbaby Sauvignon Blanc/Semillon