Salmon Ceviche

A very rustic, classic way to prepare salmon or ANY fish or shellfish for that matter, scallops and shrimp are the most popular. It used to be the way they'd "cook" fish without heat. The acid from the lemons and limes is what cooks the fish. a nice appetizer - line the plate with thin slices of cucumber and place the ceviche on top, or you can stuff it into a small champagne flute.

Ingredients

serves 2

 

1 8 oz salmon fillet

2 extremely finely diced shallots

3 lemons

1 lime

salt and pepper

a bit of chopped dill  - optional - I dont use it

2 finely diced scallions

olive oil

Preparation

• diced the salmon into very small cubes, or slice it into thin slices like the size of a bandaid.
• add the diced shallots and scallions.
• cover the fish in the lemon juice and lime juice
• can add a touch of grated lemon zest
• set in the fridge for an hour or so, do not want to over cook it. will come out still raw in  the middle but " seared " on the outside. The acid will start to cook it instantly and change the color from red to peach.
• remove from fridge, place over top of sliced cucumbers and drizzle some olive oil over top and voila - ceviche - it's that easy !