Ep6 Aaron and Heather - Trio of Ceviche with Kumara Crisps
© Pepe De Hoyos
- 850g Salmon
- 1700g Snapper
- 16 Lemons juiced
- 1 red onion, finely diced
- 6 spring onions, diced
- 4 tomatoes, deseeded and diced
- handful parsley, finely chopped
- 1-2 red chilli, finely diced with seeds, to taste
- 3 cans coconut cream
- 3 banana shallots, finely diced
- 1 Tbsp. capers
- 1 Tbsp. raspberry vinegar
- olive oil to garnish
- 1 radish, sliced on a mandolin
- 1 and 1/2 mangoes, finely diced
- handful Coriander leaves
- 1 Red chilli diced
- 1 Spring onion, diced
- 3 Limes, cut into wedges
- 3 large red skin kumara
- Finely dice the Salmon. Finely slice snapper and place in a mixing bowl immerse snapper in lemon and lime juice. The ratio for the lemon lime juice should be 1/3 lime juice to 2/3 lemon juice. Add a pinch of salt and mix. cover, and refrigerate of 4 hours, or overnight if possible.
- After 4 hours, divide the marinated snapper equally into two mixing bowls. Remove all juice from 1 of the bowls only, this bowl will become Ceviche Espanola. Combine with the remaining ingredients for the espanola. And set aside in the fridge. Cover the remaining bowl with citrus juice and place back in fridge to marinate for 30 minutes.
- After another 30 minutes, drain excess lemon juice reserving 1Tbsp. This will become Ika Mata. Combine with the remaining ingredients for this dish.
- Taste, and readjust levels of salt, citrus and chili as necessary.
- Combine the salmon with its remaining ingredients and place a spoon of each ceviche on the plate. Garnish with lime wedge and fresh herbs.
This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.