Nikkei Salmon Ceviche with Soy and Sesame

Method

1. Toast the sesame seeds in a dry 16 cm pan over medium-low heat for 2 min, shaking the pan. As soon as they smell nutty and a few start to pop, tip them onto a plate to cool.

   Add in this stepWhite sesame seeds 1½ tsp

   medium-low heat

2. Sauce: whisk the lime juice, soy sauce, sesame oil, grated ginger and honey in a bowl until the honey dissolves, then keep it in the fridge.

   Add in this stepLime juice 45 mlSoy sauce 1½ tbspToasted sesame oil 1 tspFresh ginger, grated 5 gHoney 1 tsp

3. Run your fingertips over the salmon, pull out any pin bones and cut it into 1.5 cm cubes. Scrape the seeds out of the cucumber and dice it into 1 cm pieces. Thinly slice the red onion, soak it in cold water for 5 minutes and drain. Slice the chili into thin rings. Cut the avocado into 1.5 cm cubes last, because it browns.

4. Gently toss the salmon, onion and chili in the sauce and leave in the fridge for 5 min. The surface of the salmon should turn a slightly paler pink. Soy and lime together cure fast, so do not go past 10 minutes.

   Add in this stepSashimi-grade salmon (skinless) 200 gRed onion 30 gRed chili ½

5. Add the cucumber and avocado and fold through with big, gentle turns so the avocado does not mash. Spoon into bowls, scatter with spring onions and toasted sesame and serve at once. It is also good over rice or wrapped in nori sheets.

   Add in this stepCucumber 80 gRipe avocado 1Spring onions 10 g