Ceviche di salmon
There’s more Scandinavia than Italy in this elegang salmon ceviche recipe, but it’s still unbelievably delicate.
Ceviche is a bit like sushi, because the fish remains uncooked, yet the taste is distinctly different and refreshing with the tart lemony tinge. Furthermore you don’t have to be a wizard with a knife and a rice boiler in order to succeed. Making ceviche for antipasti is embarrassingly easy compare to how flashy it looks. And the taste is addictive.
Just remember that the fish should be extraordinarily fresh, when you prepare it this way. And if in doubt of the freshness, remember to deep freeze it first in order to kill possible parasites.