Recipes

Salmon Ceviche

The lime-marinated salmon and kiwi, brightened with habanero and balsamic, are bold enough to stand alongside the deep, floral complexity of Junmai Daiginjo.

Salmon Ceviche

Ingredients (serves 2)

  • 7 oz salmon, diced
  • 1 kiwi, diced
  • 1/8 habanero pepper, finely chopped
  • 1 lime
  • 1 pinch of salt
  • 1 oz olive oil
  • 0.5 oz balsamic vinegar

Toppings

  • 2g fresh coriander, shredded
  • 1g fried dried chili peppers

Directions

  1. Step 1

    Dice the salmon and kiwi. Finely chop the habanero.

  2. Step 2

    Combine the salmon, kiwi, and habanero in a bowl. Add the lime juice, salt, olive oil, and balsamic vinegar. Toss well and plate.

  3. Step 3

    Top with shredded coriander and fried chili peppers before serving.

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