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Salmon ceviche

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Origin of dish:  France
Type of cooking:  No cooking needed
 
Preparation time: 10 minutes
 
Ingredients (serves 4):


Method:

Remove skin of salmon.
Dice fish, add shallot, finely chopped.
Mix together, then add lemon juice, parsley, ginger, and a chopped gherkin or a few capers, all to taste.
Season with a dash Tabasco sauce, salt and milled black pepper.
Serve with toast.
Advice: This is a great summer recipe - the fish 'cooks' in the acid of the lemon juice, retaining more nutrients and flavour than when cooked with heat.

Great with a Sancerre!

User comments

 
another free recipe every day






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