Salmon Ceviche

Ingredients

• 300 g salmon of sashimi quality
• 1 x orange
• 1 x lime
• 1 x lemon
• 1 x shallots
• 3 x avocado
• 1 x mango
• 1 x jalapeño
• 4 x radishes
• 1 x pomegranate
• 1 handful fresh coriander

Method

1. Cut the salmon into small cubes (between 0.5 and 1 cm in size).
2. Add the salmon cubes to a bowl, then add the juice from the orange, lemon and lime.
3. Mince the shallots and add to the mixture. Set aside in the fridge and let the fish "bathe" for 45 minutes.
4. Dice the avocado and mango into same size as the salmon.
5. Remove the seeds from the jalapeño and mince. Cut the radishes in half and divide into thin crescents. Mince the coriander and lastly remove the pomegranate seeds from the pomegranate. Set aside until the fish is finished marinating.
6. When the fish is done marinating, add the rest of the ingredients and add salt to taste. Served with nacho chips.