Larb Salmon Ceviche

• 2 salmon fillets about 250g - 300g in total weight, skinless
• rice ground toasted
• 2 limes
• 1 teaspoon chilli flakes
• 1 handful coriander leaves fresh
• 3 spring onions
• 2 sprigs fresh mint leaves only
• 1 dash freshly ground black pepper

1. Let's make the marinade first. Finely chop all the herbs and place in a small bowl. (It makes sense to chop the herbs before the fish, unless you use different boards for meat and vegetables; my chopping boards all go in the dishwasher).
2. Add all the other marinade ingredients (from the lime juice down) and stir thoroughly. Set aside.
3. Now let's work on the salmon. Remove any dark meat on the underside of the salmon. We're going for pure orange flesh here, for the best taste.
4. Cut up the salmon into little pieces, about 1cm squared cubes (about half inch cubes) and place in a shallow bowl.
5. Pour the marinade all over the salmon and mix well.
6. Cover tightly with a cling film and place in the fridge for 1-2 hours for the fish to cure and the flavours to develop. The marinade has a potent aroma, so if you don't like your fridge "stinking up", cover well!
7. Stir at least once, halfway through.
8. It'll be ready to eat after an hour. Don't marinate for more than 3 hours.
9. To serve: These will serve 4 as a small starters, bearing in mind that salmon is filling and this dish packs a punch in its flavouring. Serve it on a bed of green leaves for a bigger starter.
10. You could also serve in tiny little wine or dessert glasses.

salmon, rice, limes, chilli flakes, handful coriander leaves, onions, mint, ground black pepper

Taken from www.yummly.com/recipe/Larb-Salmon-Ceviche-1568284 (may not work)