Recipe Ceviche propio de Hemulen

[Hemulen]

Ceviche propio de Hemulen



Preparation time: 12 hours
Serves 4-6

Ingredients and cooking instructions

700-800 g boneless salmon fillets or fresh tuna, cut into chunks
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3 dl water
5 clove buds
3 bay leaves
1 dl white balsamic vinegar
2 teaspoons salt
0,5 dl coconut sugar
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10-12 juniper berries, crushed in mortar
2 shallots, cut into small pieces
1 tbsp white peppercorns, crushed in mortar
1 tbsp black peppercorns, crushed in mortar
1 teaspoon pink peppercorns, whole
zest and juice of 1 lime
1,5 teaspoons ground ginger (ginger powder)
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Boil the water with clove buds and bay leaves, add the vinegar and dissolve the salt and sugar. Take aside, add other spices and let cool.
Layer the salmon or tuna into a glass jar with the liquid and refrigerate overnight. Serve with cheese puff pastries and lager beer.

 

[Morning Glory]

This sounds delightful. I was looking at some cured salmon recipes with juniper today. I think that juniper is a popular spice in Scandinavia.

0,5 dl coconut sugar

What is coconut sugar?

 

[Hemulen]

Coconut sugar is reduced from the sap of coconut buds. It is available in Finnish supermarkets. Tastes a bit like brown sugar - no actual coconut taste, maybe a bit of caramel flavour (resembles my all time favourite: organic maple syrup). I bought a bag once just for curiosity and use it e.g. for this dish. Sounds more special than it really is.

 

[Morning Glory]

Coconut sugar is reduced from the sap of coconut buds. It is available in Finnish supermarkets. Tastes a bit like brown sugar - no actual coconut taste, maybe a bit of caramel flavour (resembles my all time favourite: organic maple syrup). I bought a bag once just for curiosity and use it e.g. for this dish. Sounds more special than it really is.

Could substitute brown sugar then?

 

[Hemulen]

Aye, aye .

 

[The Late Night Gourmet]

The combination of ingredients here are intriguing. I have always made ceviche with what can best be called South/Central American ingredients (hot peppers, cilantro). To be honest, I'm concerned about the intensity of the crushed juniper berries, peppercorns, and ginger. But, it also looks like this type of ceviche is as much pickling the fish (with the salt and vinegar) as it is "cooking" it (with the lime juice).

 

[GadgetGuy]

Looks like a Christmas tree!! Hah!!

 

[Hemulen]

^ Well put, Shermie and T.L.N.Gourmet. Finns have this pickled herring tradition (loads of colour and flavours) so this dish is a combination of that and traditional ceviche.

The pic... well, not the best possible .

 

[Hemulen]

Not sharp but took it a second ago.