Ceviche of salmon

Serves 8

  • 1 small side of organic, very fresh salmon
  • 4 limes or lemons (this is really down to personal taste)
  • Black pepper
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp baby capers
  • 1 tbsp parsley or dill, finely chopped
  • 3 shallots or red onions, finely sliced

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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