Salmon Ceviche with Sweet Potatoes and Black Beans - Chef Recipe by Stevan Paul
Salmon Ceviche with Sweet Potatoes and Black Beans - Chef Recipe by Stevan Paul

Salmon Ceviche with Sweet Potatoes and Black Beans - Chef Recipe by Stevan Paul


Ingredients

Ceviche, that is very fresh raw, marinated fish or prawns, seasoned with lime juice, onions, coriander and green chilli, has a long tradition in many coastal regions of Latin America. This Brazilian version (Brazilian salmon is mainly imported from Chile) plays on the national colours and is as refreshing as it is fiery and energising.

300–400 g deboned fresh salmon fillet
2 limes
1 green chilli
Salt
1 organic Lebanese cucumber
200 g sweet potatoes
Olive oil
200 g black beans (from a tin)
1 red onion
Red wine vinegar
1 spring onion
1/2 bunch coriander (cilantro)
Chilli flakes

Method

Ceviche, that is very fresh raw, marinated fish or prawns, seasoned with lime juice, onions, coriander and green chilli, has a long tradition in many coastal regions of Latin America. This Brazilian version (Brazilian salmon is mainly imported from Chile) plays on the national colours and is as refreshing as it is fiery and energising.

Freeze the salmon briefly for 10–15 minutes to firm it up. Cut into bite-sized pieces and marinate in the lime juice. Thinly slice the chilli and toss with the salmon. Add salt and leave to marinate for at least 30 minutes. Meanwhile, slice the cucumber, season generously with salt and set aside. Peel and dice the sweet potato. Boil in salted water for 6–8 minutes, drain and refresh under cold water. Drain again and season with salt and a little olive oil.

Drain the beans, rinse under cold water, season with salt and also toss with a little olive oil. Peel and finely dice the red onion. Season with a dash of red wine vinegar and salt. Slice the spring onion into rings. Pick off the coriander leaves and leave a few tender stems whole for garnish. Remove the salmon from the marinade and arrange on plates with the drained cucumber, sweet potato and beans. Sprinkle with the remaining ingredients and chilli flakes to taste and serve immediately.

Best paired with:

Music:

The London band Smoke City fused Brazilian samba and bossa nova rhythms with jazz and trip hop elements in the late 90s. Their 1997 album “Flying Away” is a bar classic, and the single “Underwater Love” is a perfect match for salmon.

Cheers!

A light lager or fresh Indian pale ale – ice-cold and served with a wedge of lime. Non-alcoholic: mix passionfruit or mango juice with sparkling mineral water and a dash of lime juice. Serve on ice.

Credits: Images and recipes from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books RRP $39.99. Out now.

Photo Credits: Daniela Haug.


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