NoMU - eat. drink. live. - Rubs, Dippers, Grinders, Vanilla, Cocoa, Hot Chocolate — recipes

600 g fresh salmon fillet, bones and skin removed
1-2 red chillies, seeded and finely chopped
2 tbsp chopped or ripped coriander (cilantro)
2 spring onions, finely sliced
1 Spanish red onion, thinly sliced
1 celery stick, threads removed and sliced thinly
2 garlic cloves, finely chopped
Juice of 3 limes
100 ml white wine vinegar
NoMU Just Salt Grinder
NoMU Just Pepper Grinder
½tsp NoMU Seafood Rub

Salmon ceviche

A very clean and refreshing taste, perfect for light entertaining in summer. Use only top quality fish, buying sushi grade whenever possible. Do not use previously frozen fish as texture is very important for ceviche, so only fresh will do!

Using a very sharp knife, slice the salmon into 1 cm thickness. In a bowl, combine the lime juice, vinegar, chilli, coriander, spring onion, red onion, celery, garlic, salt, pepper and 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 aciditywill continue to cook the fish, making it rubbery if it is kept too long.

Makes 6 servings.

Wine suggestions

The acidity in vinegar - not to mention limes - will kill any wine. So, if you must drink wine, pick an unwooded white for which you have little respect. Personally, I can see myself drinking a Bombay Sapphire dry martini.