Pickled Salmon with Housemade Kimchi, Whipped Tofu and Watermelon - Chef Recipe by Richard Kerr
Spring meets Autumn in this Asian inspired dish from The Loft, Lismore
100g skinless firm white fish, such as snapper or kingfish, cut into 1cm pieces
1/4 small red onion, finely chopped
100mL lime juice
1 yellow nectarine, cut into 1cm pieces
1 Tbs each finely chopped coriander and mint
1 long red chilli, seeds removed, finely chopped
2 x 30g radish, julienned
1/2 ripe avocado, finely diced
Toasted bread or butter lettuce leaves, to serve
Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes to 'cook' as the fish becomes opaque.
Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop.
Serve ceviche with bread or lettuce as desired.