Summer ceviche

Step 1/ 5

• 2½ limes

• citrus juicer

Cut limes in half and juice.

Step 2/ 5

• ½ red onion
• ½ bell pepper
• ½ stalk celery
• 2½ cherry tomatoes
• 1 stalks green onions
• ½ chili pepper
• 5 g cilantro
• ½ stalk lemongrass

• cutting board
• knife

Finely dice red onion, bell pepper, celery, and tomatoes. Cut green onions into rings. Deseed chili and finely mince. Pluck cilantro leaves and roughly chop. Peel lemongrass and cut into fine rings.

Step 3/ 5

• ¾ tbsp olive oil
• ½ tbsp white wine vinegar

• large bowl
• whisk

In a large bowl, whisk together lime juice, olive oil, and white wine vinegar.

Step 4/ 5

• 250 g salmon fillet

• cutting board
• knife

Either finely dice salmon fillet or cut into thin slices.

Step 5/ 5

• brown sugar
• salt
• pepper

• large bowl
• cooking spoon

Add red onion, bell pepper, celery, tomatoes, green onions, chili, lemongrass, and salmon to large bowl with olive oil mixture. Season to taste with salt, pepper, and brown sugar and mix well. Allow to marinate for approx. 15 - 25 min. Garnish with cilantro before serving. Enjoy!

Enjoy your meal!