Saturday 19th of November marks Australian Gin Day - an annual celebration aimed at bringing gin lovers together to enjoy the country's finest distillers. Le Cordon Bleu Melbourne cuisine teacher and chef Mariano Velazquez is celebrating the occasion by indulging in a Tasmanian Salmon Ceviche with a twist.
“I love the colours and flavours of this recipe, a modern take on a traditional ceviche,” he says.
For this recipe, Chef Mariano recommends using gin from one of his favourite local distillers, Australian Distilling Co.
“The salmon, combined with the citrus and Australian Distilling Co. Gin makes this the perfect dish during any summer celebration,” he adds.
“The Australian Distilling Co. Gin goes in both the curing mix and the vinaigrette. It brings a lot of freshness and aromas like juniper, coriander and cardamom, which is the perfect combination of flavours that go with the fish and its accompaniments.”
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