Salmon ceviche with fennel salad
Method
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For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.
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Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.
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In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.
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Slice the salmon at an angle - each piece needs to be about 2-3mm thick.
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Lay four slices evenly in a straight line onto each serving plate.
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Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.
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For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.
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Place the fennel salad on top of the salmon and serve.
Ingredients
For the ceviche
- 250g/9oz organic salmon fillet, skinned
- 2 tbsp rock salt
- 1 tbsp red chillies, finely diced
- 75ml/3fl oz pink grapefruit juice
- 1 tbsp lime zest
- 150ml/5fl oz lime juice (about 5 limes)
- 20g/¾ caster sugar
- 30 coriander leaves, finely chopped
For the salad
- 1 fennel bulb, finely sliced (using a mandolin if possible)
- 110g/4oz baby salad leaves
Shopping List
Salmon ceviche with fennel salad
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
Other