Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

• 4 skinned salmon fillets
• 4 limes, juice of
• 2 red chilies (more if you like it hotter)
• 2 tablespoons fresh coriander (chopped) or 2 tablespoons cilantro (chopped)
• 14 teaspoon ground cumin
• 2 garlic cloves (finely chopped)
• 4 cm grated fresh ginger

1. Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
2. Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
3. Take the grated ginger and firmly squeeze the juice over the salmon.
4. Discard the pulp.
5. Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.

salmon, red chilies, fresh coriander, ground cumin, garlic, ginger

Taken from www.food.com/recipe/lime-chilli-coriander-cilantro-salmon-ceviche-240451 (may not work)