PREPARATION AND SERVICE 200 mins 8 servings Print Remove the skin from salmon fillets, then slice thinly length-wise. If you prefer a more classical look to your salmon ceviche, then cut salmon fillets in small dice. Place salmons inside bowl, add sea salt and cold water. Clean salmons thoroughly. Drain the water, replace bowl. Use your citrus squeezer to release juices of lime, lemon and orange. Fruit juices must cover the salmon, drowning it. Add into the mix Chef Ready® Dried Apple, Chef Ready® Dried Mandarins, hot peppers, purple onions, coriander, garlic, ginger, sea salt and black pepper. Toss the mixture thoroughly. Cover the bowl, and let rest in the refrigerator for 2 hours. Divide into cups, drizzle olive oil. Service.