Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

Submitted by Wendy-Bob

"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: 4hrs 15mins
• Ingredients: 7
• 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.