Recipe: Salmon Ceviche and Pink Lady
Former model and Master Chef Australia 2014 contestant, Sarah Todd adds an Indian twist to Australian food with some help from The Grand Hyatt, Santacruz. Recipe compiled by Averil Nunes.
2 fillets of salmon, skin removed
2 lemons, juiced
2 limes, juiced
1 orange, juiced
2 tsp light soy sauce
1/2 red chili, seeds removed
Pack of poppadums
2 tbsp mayonnaise
2 green mangos (or apple if mangoes are unavailable)
1/2 bunch mint
1 green chili, deseeded and sliced
1/2 red onion
Pinch salt and sugar
Place all chutney ingredients in a small food processor and blend to a relatively smooth texture. Add salt and sugar to taste until balanced.
Stir 1/2 lemon into mayonnaise. Chop salmon into 1-cm cubes. Finely slice red onion. Add all marinade ingredients into a bowl along with the sliced onion and diced salmon and serve.
40 ml gin
20 ml apple brandy
10 gm fresh pomegranate
5 ml grenadine syrup
10 ml lime juice
Method: Muddle the pomegranate and add all the ingredients. Shake well with ice and strain in a glass.