Somewhat surprisingly it is possible to buy really great fish in the Alps. It took us a while to find it and our supplier is a secret. So don’t ask. Salmon Ceviche has been a long time favourite as one of our canapes at The Tasty Ski Company. They’re delicious and we serve them in little circular glasses with just a couple of mouthfuls per person.
Technically speaking, cooking requires heat, so ceviche, a dish in which raw fish is marinated in citrus juice, isn’t cooked. But it’s not exactly raw, either. Both heat and citric acid are agents of a chemical process called denaturation. We marinate the salmon in lime juice for 5 minutes before service – it firms up the fish while imparting it’s citrusy flavour that we combine with sugar, a little salt, and a few tasty extras.
Ceviche of Salmon (serves 8)
135g lime juice
45g water
35g sugar
2 pinches of salt
300g salmon
1/2 red pepper, finely chopped
1/2 red onion, finely chopped
Chopped coriander
Combine the lime juice, water, sugar and salt. Cut the salmon into chunks being careful to remove any brown flesh. 5 minutes before you serve the dish, combine the salmon with the fish, chopped coriander, red pepper and red onion.
Add to the glasses, add a small dollop of creme fraiche with a sprig of coriander on top. Enjoy!
Are you still looking to book your ski holiday for this winter? We still have some availability left for this season. Click here for more information on our Morzine chalets and click here for more information on our Grand Massif chalets.
