Helt rå helgekos. Ceviche, laksesashimi og mer
Ceviche , salmon sashimi with a big spread recipe in english at the bottom of the page👇🏾
Rå fisk i form av ceviche eller servert som sashimi i sushiboller er en favoritt hjemme hos oss. Lettvint og kjempegod mat som også ser lekker ut. Begynn med å marinere fisken til ceviche. Jeg har brukt breiflabb i denne cevicheoppsriften men alle typer fisk kan marineres. Husk på at fisk som skal spises rå bør fryses først for å drepe eventuelle parasitter. Mens syren i marinaden koker fisken kan du koke sushiris, skjære laksen og forberede annet tilbehør.
Ingredienser
- Til Ceviche:
- 300 g breiflabb eller torsk. Fileter som skjæres i biter
- 1.5 ts flytende honning eller sukker
- ½ ts salt
- 1 grønn chili, hakket
- 1 rødløk, skjær i snittet
- Litt pepper
- 2 ss olivenolje
- Frisk koriander, hakket
- -
- 300 laks til sashimi
- Sushiris til 4
- Bruk det du liker av grønnsaker. I tillegg til syltet ingefær og wakame har jeg brukt :
- Vårløk
- Avokado
- Spirer
- Reddiker
- Mango
Slik gjør du:
- Til ceviche: Skjær fisken i biter legg i en bolle, dryss over salt og la stå i 10 minutter. Bland sammen limesaft, honning, chili, løk, og hell over fisken. Bland godt sammen og sett i kjøleskapet i minst 40 minutter. Snu litt på fiskebitene underveis., slik at alle bitene blir nok marinert av sitrus. Når fisken er ferdig marinert (kokt), siles sitrusvæsken av og tilsettes hakket koriander. Smak eventuelt til med mer salt og pepper. Hell litt olivenolje over fisken når den skal serveres.
- -
- Kok sushiris etter pakkeanvisning og skjær laksen i fine sashimibiter. Skjær opp grønnsaker du liker og fordel i små boller og server til fisken sammen med litt frisk syltet ingefær , wakame, soyasaus og wasabi
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Totally awesome! Ceviche, salmon sashimi with a big spread. Serves 4
Raw fish made as ceviche or served as sashimi in sushi bowls is a favorite in our family. Easy and delicious food that also looks delicious. Always start marinating the fish for the ceviche first. I have used monkfish in this recipe but all types of fish can be marinated. But keep in mind that when eating raw fish it should be frozen first to kill any parasites. While the acid in the marinade «cooks» marinates the fish you can cook sushi rice, cut the salmon sashimi and prepare other spreads
300 g monkfish or other fish, cut into pieces
The juice of 3-4 lime
1.5 tsp liquid honey or some sugar
½ teaspoon of salt
1 chili chopped
1 red onions, cut in slices
Some fresh ground pepper
2 tablespoons olive oil
Fresh coriander, chopped OTHER INGREDIENS
300 g salmon for sushi
Shrimps
Sushiris to serve 4
Use what you like of vegetables. In addition to pickled ginger and wakame I have used:
Scallions
Avocado
Sprouts
Radishes
Mangos
Cut the fish into slices. Put in a bowl, sprinkle over salt and leave for 10 minutes. Mix lime juice, honey, chili, onion, and pour over the fish. Blend well and put in the refrigerator for at least 40 minutes. Turn the fish in the marinade a few times, so all the fish is enough marinated by citrus. When the fish is finished marinated (cooked), discard the citrus liquid and add chopped coriander. Taste to with more salt and pepper and our some olive oil over the fish when serving. Cook sushiris after the package instructions and cut the salmon in fine sashimibites. Cut up the vegetables you like and put in small bowls. Serve with the fish along with some pickled ginger, wakame, soy sauce and wasabi
Ingredients
FOR THE CEVICHE300 g monkfish or other fish, cut into pieces
The juice of 3-4 lime
1.5 tsp liquid honey or some sugar
½ teaspoon of salt
1 chili chopped
1 red onions, cut in slices
Some fresh ground pepper
2 tablespoons olive oil
Fresh coriander, chopped OTHER INGREDIENS
300 g salmon for sushi
Shrimps
Sushiris to serve 4
Use what you like of vegetables. In addition to pickled ginger and wakame I have used:
Scallions
Avocado
Sprouts
Radishes
Mangos
Method
FOR CEVICHECut the fish into slices. Put in a bowl, sprinkle over salt and leave for 10 minutes. Mix lime juice, honey, chili, onion, and pour over the fish. Blend well and put in the refrigerator for at least 40 minutes. Turn the fish in the marinade a few times, so all the fish is enough marinated by citrus. When the fish is finished marinated (cooked), discard the citrus liquid and add chopped coriander. Taste to with more salt and pepper and our some olive oil over the fish when serving. Cook sushiris after the package instructions and cut the salmon in fine sashimibites. Cut up the vegetables you like and put in small bowls. Serve with the fish along with some pickled ginger, wakame, soy sauce and wasabi