At a glance
You're making a fresh salmon ceviche that gets its flavor from citrus juice rather than heat—think of it as a raw fish dish that "cooks" itself in lemon and lime. The most time-consuming part is the three-hour chilling, so you'll want to prep this ahead. It's a stunning, elegant appetizer that feels fancy but comes together through straightforward chopping and mixing.
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Dice the salmon
Skin the piece of salmon. Slice it, then cut each slice 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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Add the vegetables
Add finely chopped shallot, spring onion (whole, both white and green parts), radishes and parsley.
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