Tasty Planner - Recipe - LIME CURED SALMON CEVICHE w/ CUCUMBER SALAD by Zblodget

Instructions

TO PREPARE THE SALMON:
Place cubed salmon, dill, avocado, red onion, olive oil, lemon and lime juices and zest in a bowl and toss together. Chill ceviche up to 1 hour, to allow citrus acids to “cook” the salmon. If ceviche is left too long, too much moisture will be drawn from the salmon, and it will be tough.

TO PREPARE THE CUCUMBER SALAD
Cut cucumber in half, lengthwise. Set remaining half aside. If using a mandoline, use the julienne blade to cut the cucumber into matchstick pieces. Alternatively, slice the cucumber horizontally into 1/2 cm (1/8-inch) width circles. Slice each circle into narrow strips, leaving green tips at each end.

TO PREPARE THE LIME CURED SALMON CEVICHE PLATE:
Slice the remaining half cucumber horizontally into 1/2 cm (1/8-inch) width circles. Line a ring mold with the cucumber slices, then spoon ceviche inside the mold. Carefully remove mold, and top with a spoonful of cucumber salad, and a sprig of fresh dill.