Salmon Ceviche
- 250g very fresh salmon, skinned and deboned
- 2 limes, juiced, 1 zested
- 1 chopped spring onion
- ½ red chilli, finely chopped
- Bunch of coriander, chopped
- 5 thinly sliced radishes
- 1 tbsp olive oil
- Tortilla chips, to serve
- Cut the salmon into 1cm cubes, and pop in a bowl with the lime zest and juice, a pinch of sugar, chilli, coriander stalks, and spring onion. Toss together, cover and chill in the fridge for 2 hours to marinate. Stir 2 tsp sea salt flakes and the sliced radishes through the ceviche. Spoon onto a plate, drizzle with oil and serve with tortilla chips.
20 mins
2 serving