A delicious challenge: salmon ceviche
·Dice the salmon
Skin the piece of salmon. Slice it, then cut each slice 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.
Add the vegetables
Add finely chopped shallot, spring onion (whole, both white and green parts), radishes and parsley.
Season it
In a small bowl, combine lemon and lime juice. Grate in the ginger. Mix well and pour this over all the ingredients. Season with salt.
Chill it
Stir everything together. Cover with plastic wrap and refrigerate for three hours.
Serve
Place some rocket in a glass, top with the ceviche, and finish with a touch of delicious Hellmann's tartare sauce. Got some lovely little metal or ceramic spoons? Serve the ceviche on those instead – a few rocket leaves at the bottom, and again a touch of delicious Hellmann's tartare sauce on top.
