Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

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.

• Ready In: 4 hrs 15 mins
• Serves: 4-6

Ingredients

• 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)
• 1⁄4 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.