Salmon Ceviche

by
Salmon Ceviche
  • Serves 4
  • Prep Time: 10 mins
  • Cook Time: 5 mins

Ingredients

  • 200 g salmon belly, skinned
  • 2 tbsp rock salt
  • 1 tbsp red chillies, finely diced
  • 75ml/3fl oz. pink grapefruit juice
  • 1 tbsp pomegranate seeds
  • 1 lime zest / juice
  • 1 tbsp caster sugar
  • Small bunch coriander
  • 1 fennel bulb, finely sliced
  • 2 radishes finely sliced
  • 1 grapefruit segmented
  • Small amount of fennel bronze

Method

  1. 1

    For the ceviche, dice the salmon into small cubes.

  2. 2

    In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar.

  3. 3

    Pour the mix over the salmon cubes & allow marinating for 5 minutes.

  4. 4

    Arrange the salmon in the middle of the plate. Layer the fennel, radish, pomegranate seeds & the fennel bronze & coriander.

  5. 5

    Drizzle with the remaining marinate to finish.

Comments

Recipe kindly contributed by Roy Brett of the Ondine Restaurant, Edinburgh