Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

Wendy-Bob's Note:

From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 4 skinned salmon fillets
• 4 limes, juice of
• 2 red chilies (more if you like it hotter)
• 2 tablespoons fresh coriander (chopped) or 2 tablespoons cilantro (chopped)
• ¼ teaspoon ground cumin
• 2 garlic cloves (finely chopped)
• 4 cm grated fresh ginger

Directions:

1. Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
2. Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
3. Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
4. Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.