Christmas starter with a difference - Inamo's Salmon and Avocado Ceviche

Inamo reached their 5th Anniversary this year and were able to celebrate well deserved success. Now operating at two sites, in Wardour Street and Lower Regent Street, they are bringing their fresh approach to oriental fusion food to the people of London. Of course, part of the appeal is their funky and colourful interactive tables, allowing you to preview what your food will look like on a plate, or watch food being prepared via the kitchen cam, you can check train times or simply change the background of your dining area. It's a fun and original approach to the restaurant experience.

I have written about the Sushi and sake masterclass I attended at Inamo earlier this year here: http://snigskitchen.blogspot.co.uk/2013/05/sushi-sake-masterclass-inamo-st-james.html And to coincide with their 5th anniversary, Inamo held their innovative "Inamostagram" photography competition, which I wrote about here: http://snigskitchen.blogspot.co.uk/2013/07/inamostagram-competition-prizegiving.html

Those nice people at Inamo have been kind enough to share one of their recipes with you and I, dear readers. This is a recipe for a Salmon and Avocado Ceviche by Sean Marshall that I think will make an excellent and original starter for Christmas day, instead of the "been there, done that" old staple of smoked salmon.

Sean Marshall is Inamo's executive chef. He joined Inamo in Summer 2012. A noted chef for more than 25 years, he has worked at Mint Leaf, McQueen, Kettners, Absolut Below Zero, Hilton Hotels, Harvey Nichols, Selfridges and Liberty. He has also been personal chef to famous boxer Nigel Benn. 

Sean Marshall, Executive Chef, Inamo

Sean loves using the freshest ingredients, particularly the zingiest and spiciest he can find. He likes to let them do the talking, and strives to keep his food simple, clean and honest.  Since his arrival, he has introduced dishes such as tuna tartar, sea bass  and green mango sashimi, salmon sashimi roll, black cod tartar, rojak chicken and Chinese style pork and scallop broth. 

I am delighted to bring you Sean's Salmon and Avocado Ceviche. Some of the ingredients are unusual, but should not be too difficult to obtain if you live in a decent size town or city. None of the preparation techniques are difficult.


Notes: 

It is only the dressing which is left overnight. This is to allow the flavours to intensify. The salmon is dressed with the sauce just before serving. If you were to marinate the fish overnight, the dressing would overcook it, spoiling your ceviche.

The red shiso leaf (also known as perilla) can be found at some of the larger oriental supermarkets. Wing Yip certainly sells shiso. You may also be able to find it in Vietnamese shops as it is used in Vietnamese cooking.

Yuzu is an east Asian citrus fruit which looks like a small grapefruit. It is very sour with slight flavour of mandarin oranges. You can buy the juice ready squeezed. The Japan Centre sells bottles in 100ml size.  

The recipe is designed for 4 people, but the ceviche sauce is enough for 10 portions. It would be impractical to try to reduce the quantities for 4. I don't think this is a problem, since frequently at Christmas you find that you have unexpected guests. So all you have to do is ensure you have some spare salmon and avocado and you can serve everyone. Obviously, the ceviche ingredients could easily be doubled to serve 8.

SALMON AND AVOCADO CEVICHE

(Serves 4)

Ingredients

For the ceviche sauce (to be prepared 1 day in advance):

This will prepare 100ml of ceviche sauce (enough for 10 portions of ceviche). The sauce will keep in the fridge for 3 – 5 days. 

It would not freeze well due to the herbs within it, they will spoil.                                         

 

½ Bunch fresh soft Thyme

½ Bunch fresh Coriander

½ Bunch fresh Parsley

25g x Fresh Garlic

25ml x Yuzu juice (alternatively use a good quality lime or lemon juice)

20ml x Rice Vinegar

2.5g x Red Chilli

2.5g x Green Chilli

For 4 portions of ceviche:

200g x Avocado                                                                       

280g x Fresh Salmon                                                                       

4 x Red Shiso Leaf                                                                                     

4g x Shiso Cress                                                                                  

2 x Fresh limes                                                                                       

40ml x Ceviche sauce (see above)                                                                                     

8g x Julienne Red Chilli

8g x Finely Diced Shallots

8g x Chopped Coriander                                                                      

Method

The ceviche sauce has to be made first, a day in advance. 

1.            Pick and wash the herbs, then allow to dry on a clean cloth.

2.            De-seed and roughly chop the chilli.

3.            Add all the ingredients together with the vinegar and yuzu juice, put into a blender and blitz to a very fine puree.

4.            Chill in the fridge overnight.

To make the ceviche on the day:

1.            Dice the salmon into 1.5 cm pieces.

2.            Dice the avocado into 1.5 cm pieces and coat with the juice from 1 lime.

3.            In a large salad bowl, mix the avocado, coriander, shallot and chilli with the salmon and ceviche sauce.

4.            Check for seasoning and arrange salad in a bowl.

                                                                                                                               

Assembly/Presentation of the ceviche

Present in a bowl. 

Here is how the ceviche is presented at Inamo: 

Garnish with shiso leaf, shiso cress, and a ¼ wedge of lime.