Mediterranean-style Ceviche
Whenever we feel like eating something fresh, light and healthy we turn to the fabulous salmon we love, from the cold waters of Akaroa. This salmon can always be relied on to deliver a premium taste...
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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
- Lemon wedges, to serve
- Cherchi Sardinian parchment crackers, to serve (optional)
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