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By Mike Robinson of The Field
Saturday, 17 April 2010
Ceviche of salmon is delightful eaten at a picnic
Ceviche of salmon
Serves 8
Start by slicing the salmon lengthways really thinly to make the ceviche - just like they do
with smoked salmon.
Lay it all out in a shallow tray and squeeze the lemon or lime juice all over the fish. Sprinkle liberally with pepper, then with a little sea salt and leave for 30 minutes.
The acid in the juice will cook the fish - you will see it go opaque almost immediately.
To serve the ceviche, lay the slices of fish on a platter and sprinkle with olive oil, baby capers and parsley or dill. I like the crunch of raw, very finely sliced shallots or red onions sprinkled randomly about.
Simple but classy.
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