Salmon ceviche with romaine lettuce and mango

"One of the first dishes Bent Stiansen showed me during his apprenticeship at the restaurant Stattholdergården was ceviche of monkfish. I'm now going to make a version with Andfjord Salmon," says renowned chef Øyvind Bøe Dalelv. 

  

"The most important thing when making a ceviche is that you have a fresh and good salmon. Like this salmon from Andfjord Salmon," he explains. 

  

How to prepare ceviche 

Cut salmon into small cubes, marinate in lime juice, sesame oil, and olive oil. Season with Maldon salt and sesame seeds. Add finely chopped mint.    
Mix together mayonnaise, sriracha sauce, sesame oil, and a little olive oil, season with lime juice and salt.   
Peel the mangoes and cut into thin strips.   
Rinse the romaine lettuce and divide into large leaves for use as a garnish. 
Top with toasted sesame seeds and mint.   
"Salmon ceviche. Super delicious and healthy!" says the chef from Vesterålen.   

Salmon ceviche

1
  • Andfjord Salmon fillet 300 g
  • Lime 1 pcs
  • Olive oil 2 tbsp
  • Sesame oil 1 tbsp
  • Sesame seed 1 tbsp
  • Bunch of mint 1 pcs
  • Mayonnaise 4 tbsp
  • Sriracha sauce 1 tsp
  • Olive oil 1 tsp
  • Heart leaf lettuce 1 pcs
  • Mango 1 pcs

Andfjord Salmon is a Norwegian company established in 2014. The company is listed at Oslo Stock Exchange (ANDF), and located at Kvalnes on the northernmost island of Andøya in Vesteraalen, Norway.

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