Salmon ceviche with clementine

Salmon ceviche with clementine

A starter full of freshness proposed by the chef Mirto Marchesi



    1. Step 1

      Cut the salmon into medium-large cubes.
    2. 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.
    3. Step 3

      Dress in a circle and decorate with the rest of the ingredients. Garnish the plate with Espelette pepper.