Gordon Ramsay's salmon ceviche with orange and fennel salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s salmon ceviche with orange and fennel salad By You Magazine - October 3, 2021 Make sure you buy the freshest sushi-grade salmon possible (this means it has been prepared and frozen in a way that makes it safe to eat raw) and let the acid from the lemon juice work its magic. Or swap the salmon for firm-fleshed white fish, such as sea bass or bream. Jamie Orlando Smith SERVES 2 1⁄4 red onion 1⁄2 red chilli 1 lemon 1 blood orange, regular orange or grapefruit 2 baby fennel bulbs, fronds reserved 60g mixed lettuce leaves, eg watercress, rocket, romaine 1⁄2 avocado Olive oil, for dressing Pinch of sea salt 180g sushi-grade salmon or sea trout Pinch of crushed pink peppercorns Start by peeling and finely dicing or grating the onion, then deseed and grate the chilli. Zest and juice the lemon and mix with the chilli and onion. Peel the orange or grapefruit, removing as much of the pith as you can, then trim off the top and bottom. Cut the remainder widthways into 6 round slices. Squeeze the juice from the end offcuts into the onion mixture. Using a mandoline or sharp knife, finely slice the fennel, then mix it with the lettuce leaves and orange slices in a large bowl. Cut the avocado flesh into cubes, then add to the salad and dress with a drizzle of olive oil and a pinch of salt. Toss to combine. Place the fish on a clean board, and, using a very sharp knife, cut into slices 5mm thick. Lay the slices on a serving dish and spoon over the onion mixture. Gently mix together, then sprinkle with the pink peppercorns and any reserved fennel fronds, roughly chopped. Serve with the salad on the side. CHEF’S TIP To deseed a chilli fast, simply cut off the stalk end, then roll the chilli between your palms over a board or bin. The seeds should simply fall out. Now buy Gordon’ s book Ramsay in 10 by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved