Salmon ceviche with diced cucumber and chervil

Lucky fish eat salmon ceviche

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