At a glance
You're about to dive into a refreshing salmon ceviche that comes together with fresh citrus and crisp veggies. The main time commitment is a three-hour refrigeration period, but the actual prep work is straightforward—mostly dicing salmon and avocado, then letting the bright lemon and lime juice work their magic to "cook" the fish naturally.
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Dice the salmon
Remove the skin from the salmon fillet. Slice it into thin pieces, then cut those into strips, and finally into tiny cubes.
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Cube the avocado
Cut the avocado in half. Peel one half and dice it into tiny cubes, roughly the same size as the salmon pieces.
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Vegetables
Add finely chopped shallot, spring onion (the whole thing, both white and green parts), radishes and parsley.
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