Ceviche-type salmon with loads of herbs

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Slice up 300 g fresh, non-farmed, salmon. Mix well with juice and grated peel of one organic (or at least un-waxed) lemon, one tblsp roasted sesame oil, a sprinkle of your favourite dried seaweed, a pinch of salt and freshly grated black pepper. Leave to “cook” for half an hour.

Along the way, add a knob of grated or finely chopped fresh ginger, (at least) one finely sliced chili, one finely chopped red onion and at least two finely chopped garlic cloves.

Just before serving, add olive oil to taste, and a handful or two of herbs, whatever you have at hand – oregano, thyme, parsley, mint and – my personal favourites – holy basil and coriander. Coarsely chopped or not at all. And don’t be fussy about the stems. They hold lots of flavour and add a nice crunch. It is a complete waste to discard them.

I am thinking a sprinkling of chopped walnuts might work too.