Ora King Salmon Ceviche, Black Sesame Mayo, Crisps - Chef Recipe by Lachlan Horstman

Ingredients

Leche de tigre (tiger's milk marinade):

3 limes, juice only
2 garlic cloves, peeled, crushed with a knife
20 g fresh ginger, roughly chopped
10 g Ajo Amarillo (yellow chilli paste)
5 g caster sugar

Ceviche:

150 g fresh salmon, 1cm dice
1/2 red onion, finely dice
1/2 long red chilli, de-seeded, fine dice
3 sprigs coriander, finely chopped
3 sprigs dill, finely chopped
Sea salt to taste
Pepper to taste

Black sesame Kewpie:

40 g Kewpie mayonnaise
15 g black sesame paste
10 g white miso

Garnish:

4 wonton wrappers or rice paper
Furikake
Katsuobushi
Micro coriander

Method

Leche de tigre (tiger’s milk marinade):

In a bowl, combine all ingredients then stir to combine.

Infuse for 20 minutes then strain through a fine sieve.

Ceviche:

Add enough of the tiger’s milk to the salmon to coat and just cover.

Cure for approximately 3-4 minutes, just sufficient time for the acids to lightly cook the salmon.

Drain excess liquid and discard.

Add the remaining ingredients to the salmon. Gently combine.

Black sesame Kewpie:

Combine all ingredients and whisk to smooth consistency. Reserve.

To serve:

Fry the wonton wrappers in 180 C oil for a few seconds. Drain then break into random shards.

Arrange the ceviche on the plate.

Garnish with katsuobushi, furikake, micro herbs, wonton crisp chards and black sesame mayo.