salmon ceviche with Ginger orange Leche di Tigre and pasta chips
Recipe by Chef Danielle Duran Zecca of Amiga Amore
For the Pasta Chips
1 cup all purpose flour
1 cup durum
1 tablespoon salt
2 eggs (can be made without)
1/4 - 1 cup water (add slowly , you don’t need to use it all)
In a bowl mix the dry ingredients until well combined , make a little indent in the center for eggs . Add eggs and begin to incorporate a little flour at a time , once you see a dry dough but eggs are incorporated, begin to slowly add water a little at a time until dough forms . Knead for 3-5 min on a floured surface . If not using eggs , just begin to add water into the indent a little at a time until incorporated . Let rest , cover in plastic wrap for 30 min to develop gluten . Once rested using a pasta attachment for a kitchen aid roll dough until thin about number 6 on the dial . If you have a ring mold cut the shape you want. Heat oil to 350 degrees and deep fry until golden brown . Salt and put aside to cool .
For the Salmon Ceviche
1 pound skinned Kvaroy Arctic salmon , cut into bite sized chunks
1 cup fresh lime juice
1 can coconut milk
2 tablespoons of chopped ginger
2 loose carrots , 1 cleaned and chopped , the other peeled and sliced thin for garnish
1 orange juiced and 1 blood orange for garnish
1/4 red onion small dice
1 Serrano (half sliced thin , half minced)
1/2 bunch cilantro
1 watermelon radish peeled and thinly sliced for garnish
Salt to taste
Micro cilantro or regular for garnish
Cut salmon into cubes and put aside In the refrigerator to stay cold .
In a blender add lime juice , orange juice , carrot chunks and ginger , blend on high until all comes together . Strain mixture into a large bowl , add coconut milk to the mixture and season with salt .
Add seasoned salmon to liquid mixture . Chop red onion , Serrano and cilantro and add to the salmon mixture . Taste for salt , acid and heat . If you like it more spicy don’t be afraid to add that Serrano .
To plate put ceviche in a cold bowl (keep refrigerated while you are putting it together). Top it with the blood orange segments, shaved carrot and watermelon radish , and finish with a little cilantro. Serve with chips and enjoy .
