Salmon ceviche with avocado
1lb fresh salmon
1 chili pepper
4 cherry tomatoes
1 ripe avocado
1/2 cup extra virgin olive oil
Sea salt & freshly ground black pepper
Sprig of chives
Handful of arugula leaves
Slice the salmon into very thin strips, and place an even amount onto each of the four chilled plates.
Slice the chili pepper, tomatoes and shallots into rounds and scatter evenly over each plate of salmon.
Cut avocado into small dice and scatter over the salmon.
Finely grate the zest off one lime, place into a small bowl, squeeze the juice of both limes over the zest, then add the olive oil, and whisk together to make the dressing.
Season the salmon with salt and pepper, finely chop the chives and scatter over each plate.
Pour dressing evenly over the salmon, place a handful of arugula in the middle of each plate and serve. Great served with crusty bread and a nice chilled glass of Chardonnay.