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Mitch Tonks' ceviche of salmon, dill and celery
Serves 4 as a starter Starters and mains
Ingredients
- 280g skinless salmon fillet (either the fatty belly part or a slice from the middle or tail)
- juice 2 limes
- 1 celery stick, strings peeled, finely sliced
- small handful chopped dill
- 6 mint leaves, roughly chopped
- ½ red onion, finely sliced
- 2tbsp olive oil
- ½tsp red peppercorns
Method
Cut the fish into rough 1.5cm chunks, sprinkle with fine salt and then with the lime juice. Leave in the fridge for up to 10 minutes to allow the fish to ‘cook’.
Add all the remaining ingredients, except the oil and peppercorns, and toss together. Transfer the mixture on to plates and pour over the juices. Drizzle over the olive oil, then crush the peppercorns over the top and serve.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
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