• 450 g (14 1/2 oz) very fresh salmon fillet, skinned and thinly sliced
  • juice of 6–8 limes
  • 4 spring onions, finely chopped
  • 2 celery sticks, finely sliced
  • 1 tablespoon finely chopped coriander
  • lime wedges, to serve
  • Place the salmon in a non-metallic bowl and cover with the lime juice. Cover and leave to marinate in the refrigerator for 20 minutes.
  • Drain the lime juice from the salmon, then add the spring onions, celery and coriander and mix well.
  • Serve with lime wedges.
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