“This is a beautiful little dish that is bound to impress any guests – the perfect accompaniment to our rather special Grace Koshu Kayagatake. Ceviche is a technique where raw fish is ‘cured’ with the juice of citrus fruit, resulting in a wonderful texture for the fish, which is firm and yet tender enough to melt in the mouth. Here the salmon has been cured with lime and grapefruit juices, to compliment the citrus and grapefruit notes in the wine, and served with rich, buttery avocado, red grapefruit segments and fresh coriander leaves.”
You Will Need...
Serves 4 as a starter or 2 as a main dish
A note on ingredients: as the fish is not going to be cooked, it’s important to buy the best quality organic or wild salmon you can afford. The citrus juices should kill any bacteria that cooking would, but it would be wise for pregnant women and those with vulnerable immune systems to avoid this dish.
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