For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

Step 1: Preheat the oven to 200°C/gas mark 6. Skin the salmon fillets, then slice them as thinly as you can across the grain. Lay the pieces out neatly on each plate and squeeze over the juice of ...

That said, if you've ever consumed a salmon ceviche, you know that this criteria may be thoroughly subjective. Lastly, ...

"This dish draws upon many cuisines. Latin American ceviche, Japanese sushi, Korean pickle, all marry together beautifully to ...