INGREDIENTS

• 800 gr. salmon fillet (2 pound)

• 6 lemons

• 5 limes

• 2 oranges

• 1 small purple onion, brunoise

• 1 fresh hot pepper, brunoise

• 1 clove of garlic, cleaned and crushed

• 20 gr. Chef Ready® Dried Apple Cubes (1 ounce)

• 10 gr. Chef Ready® Dried Mandarin Cubes (1 ounce)

• 15 ml. extra virgin olive oil (1 tablespoon)

• 10 gr. fresh ginger, finely grated (1 teaspoon)

• 5 gr. sea salt (1/2 teaspoon)

• 2 gr. black pepper, freshly ground (1/2 teaspoon)

• A pinch of fresh coriander, finely sliced

PREPARATION AND SERVICE

• 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.