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Happy 2012!

January 2, 2012

Even though we were invited for New Years Dinner at some friends I decided to make a little Apéritif before we left, that we enjoyed with a glass of chilled Pouilly Fumé.

As I’m a huge fan of spicy mexican dishes, I made some salmon Ceviche. This is dead easy to make, and doesn’t take longer than a few minutes to prepare, which makes it a great little Apéritif.

You can serve it just as it is, or as I did: sprinkled over some good quality nacho chips.

Here’s what you need: (for 4 persons):

300g of fresh salmon, cut into small dices

Freshly squeezed lime juice from 5 limes

1 avocado, cut into small dices

1 bunch of fresh coriander, chopped

1 small spring onion, finely chopped

1/2 chopped seeded tomato, chopped

1 fresh red chili, finely chopped

salt and pepper

1 bag of good quality nacho chips

This is how you do it:

*Put the diced salmon in a casserole dish and squeeze over the lime juice.

*Finely dice the fresh chilli and chop the seeded tomato and spring onion and add with the salmon.

*Blend with a wooden spoon and leave it in the fridge for about 45 minute. The acid from the lime juice change the structure of the proteins in the fish, essentially “cooking” the fish without using heat. It’s also during the marinating process the fish will change its bright colour to a more whiter shade. The larger pieces you make, the longer it will take to “cook”. But I like my Ceviche still a little bit raw in the middle, so I never let it rest more than 30-45 minutes in the fridge.

*Once you’ve taken it out from the fridge you add salt, pepper, diced avocado and finely chopped fresh coriander and then stir.

Sprinkle the Ceviche over the nachos and add some extra coriander.

Bon Appétit et Bonne Année!

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