Salmon Ceviche Tacos

Ingredients

• 300 g Sashimi Grade Salmon
• 2 Red Chilli
• 4cm Ginger
• 25 g Coriander
• 2 Lime
• 2 Carrot
• 0.25 Red Cabbage
• 0.25 Savoy Cabbage
• 6 tbsp Soy Sauce
• 2 tbsp Honey
• 1 tsp Rice Wine Vinegar
• 1 tsp Sesame Oil
• 1 Clove Garlic
• 2 Mango
• 12 Soft Taco Shell

Instructions

1. 1

   Descale and skin the salmon. Dice into small cubes.

2. 2

   Finely chop the red chilli, ¾ of the ginger and coriander.

3. 3

   Add the salmon to a bowl along with the juice and zest of ½ the limes, ½ the chopped chilli, ginger and ½ the coriander. Leave this in the fridge to marinate.

4. 4

   Grate the carrot and shred the red cabbage and savoy cabbage.

5. 5

   For the slaw dressing, combine the soy sauce, honey, rice wine vinegar, juice of ½ the remaining lime and sesame oil. Grate in the garlic and remaining ginger and give it a mix.

6. 6

   Massage ½ the dressing into the carrots and cabbage.

7. 7

   Peel the mangos with a speed peeler and cut down the side of the stone and side into small cubes. Add the remaining chilli and coriander.

8. 8

   Get a pan on medium to high heat and cook the soft taco shells for 30 seconds. Brush the inside of what will be your taco with a little of the soy dressing. Take the tacos out of the pan.

9. 9

   Reduce the remaining dressing in your pan over a low heat to make a sticky glaze.

10. 10

    Get your marinated salmon out of the fridge. Pile up the slaw onto your taco shells before topping with the salmon, mango salsa, and final drizzle of soy glaze. Serve with a lime wedge, if you like. Enjoy.