Salmon And Mushroom Ceviche

• 1 pound boneless, skinless fresh salmon, wild caught if possible, preferably center cut, cut in thin slices on the diagonal
• 1 1/2 lemons
• sea salt
• white pepper
• 12 medium white button mushrooms ( or more if you like - just increase the olive oil a bit)
• 4 tablespoons olive oil
• 1 tablespoon fresh minced dill
• dill sprigs for garnish
• thin slices of preserved lemon for garnish and a punch (optional)
• 4 small salad plates

1. Toss the thinly sliced salmon gently with the juice of 1 lemon and a light dusting of the sea salt and white pepper. Cover and refrigerate for 30 minutes.
2. After 30 minutes thinly slice the mushrooms and toss with the juice of the half lemon, the olive oil, and a little more sea salt and white pepper.
3. Arrange equal portions of mushrooms and salmon on each of the four plates. Sprinkle the salmon with the minced dill, garnish and serve immediately.

salmon, lemons, salt, white pepper, white button mushrooms, olive oil, dill, dill, thin, salad plates

Taken from food52.com/recipes/11139-salmon-and-mushroom-ceviche (may not work)