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Salmon Ceviche

July 22, 2011

For last evenings starter, I made a salmon ceviche. It’s a quick and very tasty dish which is perfect for hot summer evenings on the Côte d’Azur!

You just chop some fresh salmon into small dices and squeeze quite a lot of lime juice and let it rest in the fridge for about 20 minutes. I really love spicy food so I always add a hint of fresh chili and drizzle just a little bit of sesame oil. To balance up the chili, I add some fresh mango and avocado. To finish it off, chop some fresh coriander and add some sea salt.

I serve my ceviche with a citrus salad  which is just pink grapefruit, orange, lime zest and black sesame seeds. I can highly recommend to have it with a nice bottle of ice-cold Pouilly Fumé!

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