Wild Alaska Sockeye Salmon Ceviche with Mango, Chilli and Coriander by Jose Souto
1 side Wild Alaska Sockeye Salmon
3 limes Juice only
1 orange Juice only
1 tsp sugar
2 Red Chillies finely chopped
1 dessert spoon Coriander roughly chopped or micro Coriander
1 Mango fine dice
• Defrost salmon to the point that it is still quite firm.
• Place salmon skin side down and slice thinly at an angle, place on serving dish and season with flaky salt leave for 5 min.
• Place all other ingredients in a bowl apart from coriander and mango and mix.
• When ready to serve add chopped coriander and mango to dressing then spoon dressing over salmon (if using micro coriander do not add into dressing. Place it on top of salmon after you have dressed it)
• Serve immediately.