Ceviche of Salmon or Sea Trout with Passion Fruit

Name: Ceviche of Salmon or Sea Trout with Passion Fruit
Cuisine: United Kingdom
Ingredients: 450 g middle cut of salmon or sea trout; juice of 8 wrinkly passion fruit, rubbed through a sieve; 10 g sugar; 1 tbsp olive oil; 30 ml good dry white wine, preferably with some body, e.g. Aligoté or Mâcon; 1 tbsp chopped dill; salt

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

450 g middle cut of salmon or sea trout
juice of 8 wrinkly passion fruit, rubbed through a sieve
10 g

Europe
United Kingdom
Fish course
Pescatarian
London
Gluten-free

Method

Bone and skin the fish and cut into batons 1cm wide, then across at 5cm intervals. Mix together the other ingredients except the dill. Gently turn the fish in half the liquid. Leave for 30 minutes, pour off the liquid and mix the reserved liquid in. Divide between 4 plates and sprinkle with dill.