‘This spicy ceviche recipe looks very pretty on the plate and is so simple to throw together. Two of its ingredients, soy sauce and sesame oil, are used all over Mexico City, which has much culinary influence from the Orient. The flavours go beautifully with raw fish, creamy avocado and hot fresh chillies. I also love using wild sea trout or very fresh mackerel in this recipe because they are often less expensive and more environmentally friendly than wild or organically farmed salmon,’ says Thomasina Miers of Wahaca.
Serves 4
1. Preheat the oven to 200°c/gas 6. Skin the salmon fillets, then slice very thinly across the grain.
2. Lay the pieces out neatly on each plate and squeeze over half the lime juice. Season with salt and pepper and put in the fridge for 10 minutes.
3. Brush the corn tortillas with olive oil and bake in the oven for about 5 minutes or until crisp and golden. Watch out – they are very easy to burn!
4. When you are ready to eat, cut the avocado into quarters, peel away the skin, remove the stone and cut the flesh into thin slices. Arrange in a fan on top of the salmon and scatter with the spring onions and chilli.
5. Sprinkle over the rest of the lime juice, the soy sauce, the sesame oil and a drizzle of extra virgin olive oil and scatter over the coriander. Eat at once with the crisp tortillas.
Try Thomasina’s recipes for roast tomato and tortilla soup, broad bean, pea and new potato quesadilla and pork pibil.
© Thomasina Miers, 2012
Recipes taken from Wahaca – Mexican Food at Home by Thomasina Miers, published by Hodder & Stoughton, £20.
