SALMON CEVICHE WITH FENNEL AND ARUGULA SALAD
By Jean-Marie Merret
800g salmon fillet, skin removed and flesh cut into big cubes Juice from 8 limes A pinch of salt A dash of crushed black peppercorns 2 fennels, bulbs and stems finely sliced and leaves cut 1 cup arugula 1 tbsp extra virgin olive oil 1 tbsp pink peppercorns* red onion, sliced into slivers cup spring onions, sliced diagonally
1 To cure the salmon, marinate it in the lime juice and season with salt and pepper. Chill for 30-40min (curing it any longer turns the fish soft and mushy). Drain the salmon and divide it into four portions. 2 Toss the fennel and arugula with the olive oil and pink peppercorns. Serve with the cured salmon and garnish with onions and spring onions.