Salmon ceviche with clementine
A starter full of freshness proposed by the chef Mirto Marchesi
Ingredients
- (For two persons)
- 200g salmon fillet
- The juice of one lime
- 3g of coriander
- 30g of brunoise celery
- 30g of brunoise cucumber
- 2g of chilli pepper
- 1-2 clementines
- 10g of spring onion
- Salt
- Pepper
- Olive oil
- For finishing plate
- 2radishes
- Fountain cress
- Edible flowers
- 20g salmon roe
- Espelette pepper
Instructions
Step 1
Cut the salmon into medium-large cubes.Step 2
Salt and add the lime juice, let it rest for 10 minutes. The fish will begin to «stew» with the acidity of the lime, add the rest of the ingredients and taste if the sauce is sufficient.Step 3
Dress in a circle and decorate with the rest of the ingredients. Garnish the plate with Espelette pepper.