Fresh Salmon Ceviche
Recipe courtesy of Klaus Knust, Kitchens Manager, The University of Edinburgh

Serves 4
A healthy way of eating salmon with a perfect recipe for the summer using fresh seasonal ingredients.

Ingredients:
500g. Fresh salmon fillet
(skinned, boned, belly part removed, diced in half inch cubes)
100g. Finely diced red onion
50g. Mixed fresh chillies (seedless and finely chopped)
100g. Finely diced mixed peppers
10g. Finely chopped garlic
2 soup spoons chopped coriander leaves
2 soup spoons chopped flat parsley
250 g. Peeled and boiled sweet potato (thinly sliced)
200g. Char-grilled baby corn
½ cup of fresh lemon juice
½ cup of fresh lime juice
4g freshly ground black pepper
4 halved red chillies
4 sprigs flat parsley leaves 

Method:
Mix all ingredients together in a bowl and marinate for 10 minutes in the fridge.
Arrange the mixture in the centre of 4 large soup plates with all the juices.
Place the sweet potato slices around the mixture, garnish with the baby corn, the parsley leaves and the chilli halves.
Serve immediately

Bon Appetit!

Klaus and the kitchen team

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