083 Leeuwin Coast Akoyas 211026 JWyld

Lime Cured Akoya Ceviche with Salmon Caviar


Time: 20Difficulty: Easy/moderateServings: 24

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

  1. Mix the lime juice, seasoning, oil and coriander.
  2. Wash the Akoya and defrost in cold water for 10 minutes.
  3. 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.
  4. Leave for 5 minutes and transfer the Akoya to the cold marinade. Leave for 10 minutes – 3 hours.
  5. Rinse and reserve the shells to serve.
  6. Spoon Akoya back into shells, garnish with the caviar. Serve on top of crushed ice or rock salt.