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Print Chef Box Series: Ora King Ceviche with Caviar
Serves: 4
Prep Time: 15 min
Cook Time: 40 min
Difficulty: EasyOra King is known as the “wagyu of salmon” for its marbling, and it’s a favorite of chefs around the world, including Chef Robert. The fish’s silky texture and rich flavor are best experienced raw, and the herbs and spices here are a perfect complement. Some might say that topping Ora King with caviar is gilding the lily, but for a celebration, we think a little over the top is just right.
RECIPE BY CHEF ROBERT SISCA OF THE BANKS FISH HOUSE IN BOSTON, MASSACHUSETTS
Ingredients
- 12 ounces cubed Ora King salmon
- 1 tablespoon of each: fresh cilantro, basil, mint
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons coconut milk, well shaken
- salt, to taste
- 1 tablespoon espelette pepper, included in box
- 1 tablespoon olive oil
- 1 jalapeño pepper, seeded and diced
- 1 cucumber (preferably thin-skinned English of Persian), 1 tablespoon diced small and the remainder sliced thin in rounds
- 2 scallions, sliced in thin rounds
- 1 tablespoon red onion, sliced thin
- black pepper, to taste
- 1 tablespoon furikake (optional)
- 1 ounce California White Sturgeon caviar
Instructions
1.
To make the ceviche liquid, combine the lemon juice, lime juice, and coconut milk and whisk until smooth or it may look unappealing. Season the liquid with salt, to taste, and add half of the espelette pepper.
2.
Slice the herbs and scallions nice and thin.
3.
Season the Ora King salmon with salt, pepper, the remaining espelette pepper, and the olive oil. Add half of the sliced herbs, half of the scallions, and the diced cucumber. Then add the ceviche liquid and mix all gently to combine. Leave the fish to marinate for 5 minutes.
4.
Note — Do not combine the fish and marinade too early. Leaving the mixture together too long will overcook the fish.
5.
While the salmon is marinating, slice the cucumber and red onion, and seed and dice the jalapeno.
To Serve
1.
You can assemble this on a single plate for sharing, or individual small plates. The method is the same. Arrange the red onion and jalapeño slices over the top.
2.
First, place the sliced cucumbers on the plate. Top with marinated salmon.
3.
Add the rest of the sliced herbs and scallions as a garnish and sprinkle the furikake over the dish.
4.
Finish it with little dollops of California White Sturgeon caviar. This dish is best enjoyed immediately.