S.A.L.T. Kitchen Class with Germaine Campbell

 

Unique to Silversea, S.A.L.T. 'Sea And Land Taste' is a multifaceted culinary program that allows guests to explore a destination’s cultural identity through food. An interactive space, we were given an opportunity to deep dive into local culinary heritage and techniques in a hands-on culinary workshop in S.A.L.T.'s professional-grade teaching kitchen, we enjoyed a special class with friendly and knowledgeable S.A.L.T. host Germaine Campbell, exploring three dishes from Oceania. Created in collaboration with respected experts, we looked forward to making the Ceviche at home, as a delicious encore of our Silversea journey.

Ingredients for the Marinated Raw Fish with raw red snapper and lime

Ingredients to be chopped and added to the Ceviche

Chopped red onion is first added to the raw fish

Then finely chopped red chilies, tomato, spring onion, cilantro and coconut milk

are added to the raw snapper and left to marinate

Germaine prepping the sweet potatoes, which have a long history of cultivation in Australia, 

having been introduced to the Pacific by early Māori settlers

Blue-Eyed Australian Trevalla, known for its firm, moist, and delicate flavour

Frying the Trevalla in some avocado oil

Served crispy skin side up, my Trevalla is served with a wedge of lime

Served with some of German's sweet potatoes

And the marinated 'Ota Ika', an Oceanian dish much like Ceviche

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'Ota Ika' Marinated Raw Fish

Serves 4

Recipe courtesy of S.A.L.T.

2.2 lb fresh Red Snapper or Mahi Mahi

Juice of 10 limes and 3 lemons

2 medium sized red onions, finely diced

3 red chillies, minced

2 cups tomatoes, finely chopped

Small bunch of spring onions, finely chopped

Few stems of cilantro

4 cups coconut milk

1/2 tbsp sea salt

Limes edges, to serve

Cut the fish into 1/2-inch dice, discarding any parts of the flesh that are not cleaned fully. In a bowl, mix the fish and citrus juice and chill to marinate for 30 minutes or until the fish is opaque. Then drain the fish and add the red onion, chili, tomato, spring onion, cilantro, coconut milk and salt. Mix well and chill until ready to serve in small bowls with wedges of lime.