Salmon ceviche (recipe)

Serves 4

2250g fresh salmon fillets, skin on
6 spring onions
1 punnet mixed micro-greens or baby greens
2 T onion sprouts
3 lemons
1 thumb ginger, grated finely
1 small chilli, sliced finely
1 small garlic clove, crushed

Squeeze the lemon juice into a bowl and add the ginger, chilli and garlic, mix and set aside.
Cut the salmon fillet at an angle off the skin so you have thin slices. Discard the skin.
Lay half of the greens onto the platter and then lay the salmon slices over the top.
Give the lemon juice mixture a good stir and drizzle liberally over the salmon.
After about 10 minutes, add the rest of the greens and the sprouts.
Season with salt and serve immediately with a cold Striped Horse Pilsner.

Posted on November 28th, 2016 | By | In: From the Horse's Mouth | 0 Comments

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