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Cooking with

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Ceviche recipes

Kohlrabi, potato and salmon ceviche

10 minutes

Kohlrabi, potato and salmon ceviche

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

4 kohlrabi
4 pink fir potatoes
250 g lightly smoked salmon
Sea salt flakes, to taste
For the dressing, whisk
2 limes, juiced
1 red chilli, finely chopped
1 t brown sugar
2 t rice vinegar
1 t Thai fish sauce

Method

Using a mandolin or sharp knife, thinly slice the kohlrabi and potato, then chop the sliced potato into thin matchsticks.

Soak the potato in cold water for 30 minutes to remove some of the starch.

Bring a pot of salted water to the boil.

Working in batches, blanch the potato for 30 seconds in the boiling water. Remove using a slotted spoon and place in iced water.

Cube the salmon and place in a bowl with the potato and kohlrabi.

Pour over the dressing, place in a serving dish and season.

TASTE'S TAKE

Recently I was in awe of the incredible flavour of a raw potato and salmon dish I ate at Nobu. This is my version.

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Kohlrabi, potato and salmon ceviche

Kohlrabi, potato and salmon ceviche

Ingredients

Method