Wild Salmon Ceviche with Coriander and Lime

(FOOD MATTERS)
SERVES 4

用料  

Wild Salmon Ceviche with Coriander and Lime的做法  

1. 1 pound wild-caught salmon fillets, skinned, deboned, sliced into ½-
   inch-thick pieces
   Juice of 4 limes
   1 small red onion, finely chopped
   2 garlic cloves, finely chopped or crushed
   2 small fresh red medium-heat chili peppers, deseeded and finely
   chopped
   2 tablespoon chopped fresh cilantro leaves, plus more for garnish
   Unrefined sea salt
   Freshly ground black pepper

2. Place the salmon pieces in a large, non-metallic bowl. Stir together the lime
   juice, onion, garlic, chili peppers, and cilantro, and pour over the fish.
   Cover and refrigerate, letting the fish marinate for at least 4 hours. (Lime or
   lemon juice is so powerfully acidic, it more or less “cooks” the fish.)

3. Serve the fish (drained of all excess liquid) garnished with more chopped
   cilantro. Salt and pepper to taste.

4. Alternatively, drizzle the fish with coconut milk and serve on top of fresh
   salad greens. Leftovers are good the next day