Larb Salmon Ceviche

Name: Larb Salmon Ceviche
Ingredients: 2 salmon fillets about 250g - 300g in total weight, skinless; rice ground toasted; 2 limes; 1 teaspoon chilli flakes; 1 handful coriander leaves fresh; 3 spring onions; 2 sprigs fresh mint leaves only; 1 dash freshly ground black pepper

8 ingredients

1 steps

Ingredients

2 salmon fillets about 250g - 300g in total weight, skinless
rice ground toasted
2 limes
1 teaspoon chilli flakes
1 handful coriander leaves fresh
3 spring onions
2 sprigs fresh mint leaves only
1 dash freshly ground black pepper

Directions

1

["Let's make the marinade first. Finely chop all the herbs and place in a small bowl. (It makes sense to chop the herbs before the fish, unless you use different boards for meat and vegetables; my chopping boards all go in the dishwasher).", "Add all the other marinade ingredients (from the lime juice down) and stir thoroughly. Set aside.", "Now let's work on the salmon. Remove any dark meat on the underside of the salmon. We're going for pure orange flesh here, for the best taste.", "Cut up the salmon into little pieces, about 1cm squared cubes (about half inch cubes) and place in a shallow bowl.", "Pour the marinade all over the salmon and mix well.", "Cover tightly with a cling film and place in the fridge for 1-2 hours for the fish to cure and the flavours to develop. The marinade has a potent aroma, so if you don't like your fridge \"stinking up\""