Mediterranean-style Ceviche – Sabato

Ingredients

• 350g Akaroa fresh skinless, boneless salmon fillet
• 3 Tbsp Forvm Chardonnay vinegar
• Juice of 1 lemon
• 2 Tbsp Talatta colatura di alici
• 4 radishes, finely sliced
• 1 small red onion, finely diced
• 1 Lebanese cucumber, finely diced
• 1 cup cherry tomatoes, halved
• 3-4 Tbsp Pons wild fennel extra virgin olive oil
• 3 Tbsp Pons capers, drained
• ½ tsp hot paprika flakes
• 2 Tbsp coriander or Italian parsley, chopped
• Sal de Añana spring salt
• Freshly ground black pepper