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Salmon and halibut ceviche with cucumber, lemon and radish

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 shallot, diced
  • 2 lemons, zest julienned and juice
  • 100g/3½oz skinned sushi-grade salmon, diced
  • 100g/3½oz skinned sushi-grade halibut, diced
  • 2 tbsp finely chopped chives
  • 1 small piece daikon, thinly sliced
  • ¼ cucumber, julienned
  • ¼ red onion, thinly sliced
  • 1 finely chilli, thinly sliced
  • 1 tsp pink peppercorns, crushed
  • salt, to taste

Method

  1. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.

  2. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve.

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