Summer Eats: Salmon Ceviche with Red Currants and Lemon Thyme

Citrus

This salmon ceviche features the tangy, fresh flavours of seasonal citrus-marinated salmon, paired with sweet red currants and fragrant lemon thyme, making it a perfect dish for Christmas and New Year celebrations.

Salmon Ceviche with Red Currants and Lemon Thyme

Quantities for 6, multiply as needed
Preparation: 20 minutes
Marinating time: 10 minutes 

Ingredients:

• 500gms fresh, sushi-grade salmon (skinless, boneless)
• 60ml fresh lime juice (about 2 limes)
• 60ml fresh lemon juice (about 2 small lemons)
• 1 small red onion, finely diced
• 1 small cucumber, peeled and very finely diced
• 1 small red chili or 1 jalapeño, deseeded and finely chopped (optional) 
• 15ml olive oil
• Salt and pepper to taste

For garnish:

• 75g fresh red currants 
• A few sprigs of fresh lemon thyme 
• Zest of 1 lemon 
• A pinch of flaky sea salt

Method:

Slice the fresh salmon into thin strips across the grain - see notes. Place in a glass bowl. 

In a separate bowl, combine the lime juice, lemon juice, red onion, cucumber, and red chilli (if using). Stir to combine.

Pour this mixture over the salmon and toss to coat. Leave for 10 minutes. The citrus juices will begin to ‘cook’ the salmon, changing its colour and texture slightly.

Add the olive oil, salt, and pepper to the salmon mixture. Stir carefully to combine, ensuring all the ingredients are well mixed.

Thread the ceviche onto small skewers and place on a large serving platter.

Garnish with fresh red currants, a few sprigs of lemon thyme on top for a fragrant, herbal touch.

For an extra citrusy note, zest the lemon over the ceviche, and sprinkle a small pinch of charcoal salt or flaky sea salt.

Notes

• Sushi-grade salmon is essential to ensure freshness and safety when consuming raw fish.
• Partially freeze the fish and use a very sharp knife to get thin, consistent strips.
• Prepare the ceviche just before serving for freshness.
• For an extra elegant touch, you can serve the ceviche in small glasses or individual bowls.