Today marks the final installment of my finger lime challenge.  I’ve tried them with oysters (here), included them as the base for a citrus tart (here) and today, added them as the finishing touch to an Asian inspired salmon ceviche.
I used this recipe for the salmon, finishing the plate with a scattering of finger lime flesh.  The finger lime adds an intensity that does not go unnoticed, complementing the salmon and the asian flavours perfectly.  The recipe included a great piece of advice – to place the fillet in the freezer for 5-10 minutes before slicing.  This made for incredibly even slivers of salmon.

This dish would be perfect as a sharing starter or mixed through an asian-style salad for a light lunch.  Delish.

Asian DressingSalmon CevicheSalmon CevicheSalmon CevicheSalmon Ceviche

6 Comments on Challenge Complete

  1. Adam
    March 4, 2013 5:40 pm at 5:40 pm (5 years ago)

    I cannot begin to explain how mouthwatering that looks. Yummo!

    • brownpaperbelle
      March 4, 2013 5:41 pm at 5:41 pm (5 years ago)

      And it tastes as good as it looks!

  2. Janet Rörschåch
    March 4, 2013 9:32 pm at 9:32 pm (5 years ago)

    Outstanding. Your photography is beautiful. Working with finger limes, lucky and smart person. Thank you for sharing!

    • brownpaperbelle
      March 5, 2013 10:22 am at 10:22 am (5 years ago)

      Thank you for stopping by :} x

  3. Stephanie Kunau
    March 4, 2013 11:35 pm at 11:35 pm (5 years ago)

    Wow! What lovely presentation. It looks so delicious I cannot even deal!

  4. evandaestes
    March 5, 2013 9:32 am at 9:32 am (5 years ago)

    Um… Yummy!!!


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