If you're lucky enough to have a garden, roof, or balcony, there's nothing nicer than having friends over in the evening to enjoy it with. But when a bibulous afternoon in the park turns into accidentally inviting everyone home for dinner, you'll need something that takes minutes, not hours, to impress.
In truth, this is neither a ceviche nor really a recipe (please don't write in, I've admitted it). It was borne out of being in a bind, needing to put out some plates for six rather than four, which is why it uses ingredients that you might just already have in. Despite comprising only four ingredients, it's a delicious combination that will look wonderful on the garden table alongside other accompaniments. Fresh bread, a glass of Crémant, and a hot summer's day is all this recipe needs to make it seem like you really made an effort. And after all, who wants to be cooking in this heat?
The natural sweetness of the orange complements the saltiness of the prosciutto, and counteracts the acidity of the lime. Use the freshest oranges you can source, and always use freshly squeezed lime juice - the bottled kind just won’t work here.
Prosciutto & Orange Ceviche-Style Salad
Prep 10 minutes
Marinate 30 minutes
Serves 2-4 as a side
Suitable for those who are gluten-intolerant.
4 slices of prosciutto, each torn into three or four pieces
2 medium oranges
1 lime
2 spring onions, sliced into little rounds
Grind of black pepper
Using a very sharp knife, carefully peel both of the oranges. Then, gently slice out each segment of the orange (being careful not to leave any pith/husk attached to the slice). Then place each segment onto your serving plate.
Over a bowl, squeeze out the juice from the remains of the orange husks. Then, in the same bowl, juice your lime. Once juiced, add in the sliced spring onions and the pieces of prosciutto. Stir so that everything in the bowl is coated with the citrus juice. Place the bowl and the plate of oranges in the fridge for 30 minutes to chill and marinate.
Then, using a fork, lift the prosciutto and spring onions out of the bowl and arrange on the plate with the oranges, and serve immediately.
Add a grind of black pepper or other seasoning to your taste.
Make-ahead note: the orange slices and prosciutto & spring onion mix can be made up to 24 hours ahead, provided they are kept (separately) in the fridge before assembly.
