Salmon Ceviche with Grapefruit Fillet
by Editorial Staff
Don’t be intimidated by the intricate name. “Ceviche” – in Peruvian “marinated raw fish”. Grapefruit fillets are just well-peeled fruit wedges. Everything is pretty simple and incredibly delicious.
Ingredients
- lightly salted salmon fillet
- garlic
- lime
- 200 g sea salt sugar
- olive oil
- parsley dill, spinach, you can take cilantro
- grapefruit
- olives
Directions
- Rub salt with herbs. Pour lime juice on the fish fillets, sprinkle with sugar and pour in salt. Leave the fish for 3-6 hours at room temperature. Then wash off all the salt from the fillet under running water.
- Squeeze the juice from half of the lime, add grated zest to it.
- Chop the garlic and herbs finely.
- Add olive oil.
- Salt the sauce, pepper, and mix thoroughly.
- Put well-peeled grapefruit slices on a plate.
- Finely chop the salted fillet.
- Place the spinach leaves on a plate and pour over the sauce.
- Put the fish pieces on top of the spinach and pour over the sauce too.
- Cover the dish with a layer of spinach. Pour with sauce. Layout the fish layer again and pour over the sauce.
- Decorate the dish with olives.
Enjoy your meal!
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