This salmon ceviche is simple to prepare but with complex flavors, chopped lemon balances the rich fish.

Salmon Ceviche

Name: Salmon Ceviche
Yield: 2
Ingredients: 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; Grey salt or fleur de sel; optional: 1/2 small fennel bulb, 1/4" dice

Rated 4 stars by 2 readers

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Servings/Yield

Author:

Lior Lev Sercarz

Ingredients

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
Grey salt or fleur de sel
optional: 1/2 small fennel bulb, 1/4" dice

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Directions

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.