Test Kitchen
Salmon ceviche “tacos”
with pickled radish
SERVES 4 PREP AND COOK TIME 45 MINUTES
(+ STANDING TIME)
2 cups (160g) shredded red cabbage,
plus 4 large leaves to serve
½cup coarsely chopped fresh coriander
2 green onions, sliced thinly
¼cup (60ml) lime juice
¼cup (60ml) extra-virgin olive oil
1 cup (240g) sour cream
1 tablespoon medium-hot chilli sauce
400g sashimi-grade salmon, thinly sliced
1 cup vegetable oil for frying
3 x 7cm white corn tortillas, shredded
into 5mm-wide strips
2 medium (500g) avocados, scooped
from flesh into large chunks
PICKLED RADISH
1 teaspoon cumin seeds
¼cup (60ml) apple cider vinegar
1 teaspoon caster sugar
pinch sea salt flakes
6 (210g) mixed radishes, trimmed,
sliced thinly
1 PICKLED RADISH Stir cumin seeds in
a dry frying pan over medium heat for
2 minutes or until toasted and fragrant.
Place seeds in a medium bowl with
vinegar, sugar and salt; stir until sugar
dissolves. Add radish; stand for 10 minutes.
2 Meanwhile, combine cabbage,
coriander, green onion, 1 tablespoon
of the lime juice and 1 tablespoon of
the olive oil in a medium bowl;
season to taste.
3 Combine sour cream and chilli sauce
in a small bowl; season to taste.
4 Combine fish, remaining lime juice and
1 tablespoon of the olive oil in a large
glass or ceramic bowl. Cover; refrigerate
for 25 minutes or until fish is opaque and
cooked (cured).
5 Meanwhile, heat vegetable oil in a
small saucepan over medium heat.
Fry shredded tortillas in batches for 2
minutes or until golden and crispy. Drain
on paper towels.
6 Serve salad in cabbage cups
with avocado, the pickled radish,
and crispy tortilla strips. Serve
with sour cream mixture.
Not suitable to freeze or microwave.
TESTKITCHENTIP
Ceviche is a popular
South American
seafood dish
that “cooks”
by marinating in
citrus juice.