Devil’s Ceviche

Yes, it is the ceviche again.

This time the ceviche has been naughty, marinating in an orgiastic flavour party: sour mango, chilli peppers, and roasted sesame oil. To heighten the ceviche experience, the marinade was strained. Without biting into onion or chillies there is a more a consistent taste: pure unadulterated tart.

DEVIL’S CEVICHE:
4-6 Thai chillies, minced.
3 shallots, minced
1 pinch black pepper
1-2 tbsp minced fresh oregano
4 medium-sized lemons, juiced

2 medium sized fillets of skinless Sashimi-grade salmon or trout
3 tbsp minced unripened ataulfo mango or some other sour mango
3 tbsp chopped oregano

about 1/2 teaspoon roasted sesame oil per person
about 1/2 teaspoon toasted sesame seeds per person
salt to taste

PREP/COOK/SERVE:
In a small bowl mix the first five ingredients and let sit, covered, for at least 2 hours or overnight.

At least two hours before serving: dice the salmon carefully, cutting the pieces as uniformly and neatly as possible (no serrated knives!).
Add the pieces to a bowl. Using a sieve, strain the marinade over the salmon, tossing the salmon to ensure complete coverage. The salmon should be covered in juice.

Cover and refrigerate for 2-3 hours.

Before serving add the mango to the ceviche and toss. Toast the sesame seeds in a small pan on medium high heat until slightly browned and crunchy.

Plate the ceviche and sprinkle with oregano and seeds. Drizzle sesame oil over top and seve with fried plaintains or chips and a small glass of vodka.

See Angel’s Ceviche for another ceviche recipe.

Squid.

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