This salmon ceviche is simple to prepare but with complex flavors. I like using grey salt to marinate the fish because it maintains beautiful texture even after marinating. Some fresh herbs, sumac, chocolatey urfa chili and diced lemon make this such a refreshing dish.
Appetizer
2
Lior Lev Sercarz
1/2 pound of salmon fillet, pin bones and skin removed
1 scrubbed organic lemon, juice half and dice the other half (including the peel and pith)
1/4 cup chopped cilantro leaf
1 tsp Urfa
1 tsp sumac
Olive oil
Gray salt or fleur de sel
Optional: 1/2 small fennel bulb, 1/4" dice
In a bowl combine the diced salmon with olive oil, lemon juice, urfa, sumac, diced lemon and chopped cilantro and season with salt to taste.
Allow to rest for about 5 minutes.
Another great addition to the ceviche would be half of a fennel bulb shaved thinly as a bed for the ceviche or diced ¼” and folded through the ceviche before marinating.
Cancale instead of grey salt would be a great substitution if you include the fresh fennel.
You could also use fleur de sel in place of the grey salt.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
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