Salmon Ceviche
With Waffle Chips
BY CHEF RENEE LAVALLEE

Preparation
Make the Sauce
Combine red onion, celery, garlic, thai chili, lime juice, water, salt and pepper, and 200g of diced salmon to a high-power blender. Strain.
Assemble the Ceviche
In a medium bowl, gently mix the remaining diced salmon with a tablespoon of the ceviche sauce; taste and season with salt pepper and more sauce if needed. Place gently on plate and garnish with chips, a quarter of lime, a drizzle of olive oil and Maldon salt.
TIP: To really impress your friends, this dish is beautifully garnished with edible flowers!
Ingredients
SERVES 4
For the Sauce
½ red onion
2 celery stalks
4 garlic cloves
1 thai chili (less if needed)
3 cups lime juice
2 cups water
200g salmon
Salt and pepper
For the Salmon
4 x 100g salmon filets; diced
salt and pepper
Waffle or potato chips
1 lime

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