Salmon Ceviche

How to make Salmon Ceviche Recipe

SERVES 8

Ingredients:
10 ounces skinless center-cut salmon fillet
1 lemon, peeled and cut in half lengthwise
1 red onion, thinly sliced into rings
2 tablespoons capers, drained

Method:
Place the salmon in the freezer for 10 minutes to firm up. Slice the salmon thinly and arrange on a serving plate, overlapping the slices slightly. Cut one half of the lemon into segments, removing all membrane.

Scatter the onion, capers, and lemon segments over the salmon. Season with sea salt and cracked pepper and drizzle with the juice squeezed from the other lemon half. Cover, refrigerate, and marinate for 15 minutes.

Salmon Ceviche