Shiokoji ceviche with pickled unripe elderberries

Daniela Bystrická from Entrée restaurant managed to do several things at once. Besides creating an original and extra interesting recipe using several of our products, she also took us back to our early travel days when we first tasted ceviche in Peru… Thank you!

Shiokoji Ceviche

Ingredients:

• Trout fillet, skinless – 80 g
• White Shiokoji – 25 g
• Elderberries vinegar – 1 tbsp
• Chickpea tamari – 2 tbsp (or chickpea tamari)
• Pickled black elderberries – 15 g (unripe flowers)
• Olive oil
• Fresh elderberries

Method:

1. Coat the trout fillet on both sides with white Shiokoji and leave in the fridge for 30 min.
2. Mix 1 tbsp elderflower vinegar with 2 tbsp chickpea tamari.
3. Rinse and pat dry the marinated fillet, then slice thinly.
4. Arrange the trout slices on a plate and evenly pour over the vinegar-tamari mixture; let sit for about 5 minutes.
5. Drizzle a few drops of olive oil on top.
6. Add the pickled black elderberries.
7. Garnish with fresh elderflowers.

Pickled Unripe Black Elderberries

Tear and clean the elderberries, then pour over the following cold brine:

• White wine vinegar – 335 ml
• Water – 1 l
• Salt – 40 g
• Sugar – 180 g

These pickled elderberries can be used the next day or stored for several months, as they are nearly immortal.

Enjoy!