600g fresh salmon fillet, bones and skin removed
Juice of 3 limes
100ml white wine vinegar
1-2 red chillies, seeded and finely chopped
2 tbsp chopped or torn coriander leaves
2 spring onions, finely sliced
1 Spanish red onion, thinly sliced
1 celery stick, threads removed and sliced thinly
2 cloves garlic, finely chopped
NOMU Sea Salt and NOMU Black Pepper
1/2 tsp NOMU Seafood Rub
Using a very sharp knife, slice the salmon into 1 cm thick pieces.
In a bowl, combine the lime juice, vinegar, chilli, coriander, spring onion, red onion, celery, garlic, salt, pepper and NOMU Seafood Rub. Place the salmon in the marinade and leave for 1 hour. The acidity of the lime and vinegar gently cooks the fish.
Serve after 1 hour – do not keep the ceviche for too long, as the acidity will continue to cook the fish, making it rubbery if it is kept too long.
600g fresh salmon fillet, bones and skin removed
Juice of 3 limes
100ml white wine vinegar
1-2 red chillies, seeded and finely chopped
2 tbsp chopped or torn coriander leaves
2 spring onions, finely sliced
1 Spanish red onion, thinly sliced
1 celery stick, threads removed and sliced thinly
2 cloves garlic, finely chopped
NOMU Sea Salt and NOMU Black Pepper
1/2 tsp NOMU Seafood Rub
Using a very sharp knife, slice the salmon into 1 cm thick pieces.
In a bowl, combine the lime juice, vinegar, chilli, coriander, spring onion, red onion, celery, garlic, salt, pepper and NOMU Seafood Rub. Place the salmon in the marinade and leave for 1 hour. The acidity of the lime and vinegar gently cooks the fish.
Serve after 1 hour – do not keep the ceviche for too long, as the acidity will continue to cook the fish, making it rubbery if it is kept too long.
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