Ingredients

• 250g/9oz organic salmon fillet
• skinned
• 2 tbsp rock salt
• 1 tbsp red chillies
• finely diced
• 75ml/3fl oz pink grapefruit juice
• 1 tbsp lime zest
• 150ml/5fl oz lime juice (about 5 limes)
• 20g/¾ caster sugar
• 30 coriander leaves
• finely chopped
• 1 fennel bulb
• finely sliced (using a mandolin if possible)
• 110g/4oz baby salad leaves

Directions

• For the ceviche
• lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.
• Remove the salmon from the fridge
• carefully wash off all the salt and pat it dry.
• In a small bowl
• mix the chillies
• grapefruit juice
• lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.
• Slice the salmon at an angle - each piece needs to be about 2-3mm thick.
• Lay four slices evenly in a straight line onto each serving plate.
• Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.
• For the salad
• soak the sliced fennel in iced water for 2-3 minutes
• before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.
• Place the fennel salad on top of the salmon and serve.