As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers every day this week.
Today Fernando Trocca, Executive Chef of the Argentinian steak chain Gaucho, gives us his recipe for a delicious Salmon Ceviche. For the full details, read on!
Salmon Ceviche
Ingredients
- 25g Avocado
- 5g Coriander
- 15ml Lime and Olive Oil Vinaigrette
- 15ml Roast Pepper Sauce
- 10g Red Onion
- 10g Tinned palm hearts
- 2g Red Jalapeno
- 80g Organic Salmon
- Sea Salt
- Black Pepper
Method
Step 1: Remove any blood line or excess skin from the salmon, cut into one inch cubes. Peel and remove the root and cut the onion width ways thinly, and de-seed the jalapeno, cut width ways thinly. Hand pick, chiffonier the coriander.
Step 2: Peel the avocado, cut one long strip (tenth) of the avocado, proceed to cut into 1/4 inch square slices. Place the roast pepper sauce into the middle of the plate.
Step 3: In a metal mixing bowl place the salmon, coriander, onion, jalapeno and avocado, evenly combine together with the lime vinaigrette. Season to taste.
Step 4: Place the mix neatly onto the sauce (centre). Thinly slice the palmito into thin circles, place carefully on top of the salmon mix and serve.
Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london
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