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Cooking
A Delicate Challenge: Salmon Ceviche
· 4 servings
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.
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.
Vegetables
Add finely chopped shallot, spring onion (the whole thing, both white and green parts), radishes and parsley.
Seasoning
In a small bowl, combine the lemon and lime juice. Grate in the ginger. Mix well and pour this over all the ingredients. Season with salt.
Into the fridge
Stir everything together. Cover with plastic wrap and refrigerate for three hours.
Serving
Place some rocket in a glass, top with the ceviche, and finish with a touch of delicate Hellmann's tartare sauce. Got some lovely little metal or ceramic spoons? Serve the ceviche on those instead. Place a few rocket leaves at the bottom, then again a touch of delicate Hellmann's tartare sauce on top.