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Sushi Ceviche

We all know quite a lot about sushi: It is from Japanese origin…basic ingredients are raw fish and Japanese rice with sushi vinegar…then there are pieces of avocado, cucumber, nori seaweed sheets….We talk about sushi in general, but there are technical differences between sashimi, maki, temaki, etc….and the “famous” California rolls, that are not very Japanese…with the addition of mayonnaise and Philadelphia cheese….But I am not going to deal with that here today! I am more interested in ceviche.

Ceviche is from Peruvian origin, and the big difference with sushi is that raw fish ismarinated in citrus juice (and sort of “cooked” in this process) plus, there are other ingredients for extra flavor (yes, an explosion of flavor) such as onions, chili peppers,or even cilantro, red bell peppers, olive oil, etc.

Recipe courtesy of Cristina from http://frombatoparis.com


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Prep Time: 30 | Cook Time: 0 | Ready In: 30
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US Metric
  • 1 Lb. very fresh salmon
  • 2 passionfruit
  • 2 Tablespoons honey
  • 1 chili pepper
  • 1 sheet nori seaweed
  • 2 avocados
  • 1 cucumber
  • 1/2 red onion
  • lime juice from 1 lime
  • 1 teaspoon olive oil
  • 1 cup japanese rice
  • 1 cup water + 1/8 cup water
  • * sushi vinegar (made with 3tbsp of rice vinegar, 1tbsp sugar & a pinch of salt)
  • * sesame seeds, white and dark, to taste

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Cooking Process:

To make the sushi rice:

Rinse the rice with water, several times, till the water comes out clear. Put the rice and water in a saucepan, with the lid on. Take it to a boil. Turn down the heat to low/medium. Cook for aprox. 10' (still lid on). Turn off the heat. Let it sit for 15 ‘. Spread the rice on a baking dish. Sprinke with the sushi vinegar. Fold the rice, trying not to crush it. Add the sesame seeds. Do not overdo the folding process. We want the little grains to keep separate. Keep at room temperature, covered with a plastic film.

** feel free to use a rice cooker instead of the stovetop method

For the salmon marinade:

Cut the salmon in 1cm cubes. Put it in a stainless steel bowl previously rubbed with the chili pepper. Add the onion, sliced very thinly, the lime juice and the olive oil. Fold well. Refrigerate no more than 40-45 minutes.

For the passionfruit/honey syrup:

Put the content of the passionfruit and honey in a very small saucepan. Take to a boil. Turn down the heat to low. Cook a few minutes more till the consistence of a syrup.

To assemble:

Slice the cucumber very thinly and put the slices on the dish, forming a circle (photo) wider in diameter than the ring mold you will use for the rice (here I used a 9 cm mold)  Set your ring mold on the cucumber, and fill it with the rice (height? that’s up to you…here, it is around 1,5cm) Slice the avocado and place it on top of the rice (unless you serve it immediately, sprinke the avocado with lemon). Strain the juice from ceviche. Arrange the ceviche on top. Sprinkle with the passionfruit/honey syrup. Decorate with the nori seaweed sheets sliced very thinly.

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Nutritional Information:

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