Lucky fish eat salmon ceviche
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Minimum effort and maximum effect will make the virtuous inner-chef in you shine.
Ingredients:
- 400g salmon fillet, skinned and
deboned
- 60ml fresh lemon juice
- Half a cucumber, finely diced
- 2 handfuls fresh chervil
- 60ml sesame oil
Method:
Wrap the salmon in cling film and put it in the freezer for half an hour.
Remove and slice it into paper-thin slices. Divide the slices among four serving plates.
Spoon over the lemon juice and scatter with the diced cucumber and the chervil sprigs.
At the last minute drizzle with the sesame oil and season with sea salt.
Serves: four
Time: one hour
Picture and recipe courtesy of Avocado magazine. Contact 011-280-5420