Lime Cured Akoya Ceviche with Salmon Caviar
INFO PANEL:
Time: 20 — Difficulty: Easy/moderate — Servings: 24
INGREDIENTS:
24 Leeuwin Coast Akoya
50g salmon caviar
150ml lime juice
Pinch white pepper
1 tbsp extra virgin olive oil
1 tsp coriander leaves, finely chopped
2 spring onions, finely chopped
Method:
- Mix the lime juice, seasoning, oil and coriander.
- Wash the Akoya and defrost in cold water for 10 minutes.
- Shuck the Akoya carefully removing the byssal thread and releasing from the shell on both sides. Place the Akoya into a bowl of ice-cold water.
- Leave for 5 minutes and transfer the Akoya to the cold marinade. Leave for 10 minutes – 3 hours.
- Rinse and reserve the shells to serve.
- Spoon Akoya back into shells, garnish with the caviar. Serve on top of crushed ice or rock salt.
