Salmon ceviche with a margarita dressing
- Preparation and cooking time
- Total time
- serves 4
Skip to ingredients
Ingredients
- 2 tbsp tequila
- 1 tsp Cointreau
- 2 limes, 1 juiced and 1 cut into wedges
- olive oil
- a pinch golden caster sugar
- 1 shallot, peeled
- 750g piece cut from the centre of the fish salmon, very fresh and well chilled
- dressed with olive oil to serve baby leaves
Method
- STEP 1
Mix the tequila, Cointreau, lime juice and 2 tbsp olive oil with plenty of seasoning and a pinch of sugar. Finely chop the shallot and stir it in.
- STEP 2
Use a sharp non-serrated knife to cut fine slices (no more than 5mm thick) from the salmon and lay them onto a platter. Spoon over the dressing and scatter over some baby leaves. Serve lime wedges on the side.
