Heat small pot or fryer up with vegetable oil
Slice thinly 1/2 pack of wonton wrappers and fry for 1 minute, then put onto plate with paper towels to get rid of any extra oil.
Thinly cut nori the same for garnish.
1lb cleaned and deboned wild salmon cut into cubes
1 bunch cilantro finely chopped
2 jalapeños deseeded and finely diced.
Chop up salmon, add red onion, jalapeño and cilantro. Chill well making the Passion Fruit Ginger Dressing.
1 cup lemon ponzu ( can get in Asian section in supermarket)
1 cup passion fruit juice
1 roasted red pepper
2 red Thai chilies
1 tablespoon ginger peeled and cut up
1 cup of honey
In a blender add all ingredients. Start slow. Blend until fully blended and red in colour. Pour half 3/4 of dressing over salmon.
1 cup of mayonnaise
1 tablespoon wasabi powder or paste
2 tablespoons honey
2 teaspoons peeled and chopped.
Squeeze of one lime
To make wasabi mayonnaise add all ingredients in blender and blend until smooth. Put in squeeze bottle.
Put 1/2lb of pea shoots or mixed greens on bottom of a serving bowl. Add 1 avocado fanned over top. Add the last bit of dressing over the mixed greens.
Then add your ceviche. Top with crispy wontons and nori. Put the wasabi aioli around the plate and garnish with black sesame seeds.
Looking for a new way to enjoy delicious sockeye salmon? Try this Wild Sockeye Salmon ceviche with passion fruit ginger vinaigrette by Chef Shelome Bouvette of Chicha Restaurant and fall in love with sockeye salmon all over again.
Chicha Restaurant is located at 136 E Broadway (near Main Street) in Vancouver, B.C. Chicha offers delicious modern share plates inspired by Peruvian flavours.
Did you know that the heavy use of antibiotics to control diseases on fish farms has been shown to promote the growth of antibiotic resistant bacteria that are dangerous human health? Click here to lean more!