Go Back

Smoked salmon ceviche in tigers milk with coriander oil

Wow your family with this flavoursome starter
Course: Appetizer
Keyword: smoked salmon, starter, christmas food
Servings: 4 people
Author: Lizzie Somerset


  • blender
  • measuring spoons
  • sieve
  • pan


  • 200 g smoked salmon
  • 2 whole limes cut in half
  • 4 whole breakfast radishes sliced extra thin
  • Handful Corinader leaves
  • 2.5 cm piece of ginger

Tigers Milk

  • 1 whole red chilli de-seeded
  • 1/4 yellow pepper de-seeded
  • 1/2 tbsp rapeseed oil Fussels
  • 1 1/2 cloves of garlic
  • 4 juice limes 4 juiced limes
  • 1 pinch salt and pepper
  • 1/4 tsp caster sugar

Coriander Oil

  • 200 ml rapeseed oil Fussels
  • 15g coriander leaves and stalks


Tigers milk

  • Using a blender blitz the chilli, yellow pepper, oil and 1 clove of garlic until a smooth paste is formed.
  • Pour into a jug and set to one side.
  • Add 2.5cm piece of ginger, other 1/2 garlic clove, lime juice, sugar, coriander and a good pinch of salt and pepper and blitz.
  • Add 1 1/2 tsp of the paste in the jug to the mix and blitz until smooth liquid.
  • Check the seasoning balance, should be quite tart to the taste. The mix will cook the smoked salmon in the acidity with a good hit of chilli.
  • Pass through a sieve and reserve in the fridge until needed.
  • Rinse the blender before turning your attention to the coriander oil.

Coriander Oil

  • Add the oil and coriander to the blender and blitz until the coriander has broken down and you have a nice green oil with flecks of coriander through it.
  • Strain if you prefer, I've left the flecks in for visual effect.
  • Heat a pan over a high heat, add the lime halves cut side down to char and set them aside.

Plating up - Individually or on a large platter to share

  • Place the tigers milk in a large bowl.
  • Separate the salmon and toss through the tigers milk.
  • Place and salmon on a plate and dress with extra tigers milk from the bowl.
  • Arrange slices of radish over the salmon and add coriander leaves.
  • Garnish with a charred lime for squeezing and drops of coriander oil
  • Enjoy!