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.

Recipe provided by The Balfour Kitchen