Salmon Ceviche with Sun-Dried Tomatoes

Prep

1. Dice the cucumber and apple into small 3–4 mm cubes, mix with the juice of one lime, and place in the freezer for 20 minutes—the mixture should freeze into an icy crumb without solidifying into a block.

Cooking

1. To make the leche de tigre, blend the juice of two limes, red onion, seedless chili, 20 ml of olive oil, and salt, then strain through a sieve.
2. Place the sun-dried tomatoes in a dry skillet and heat over high heat for 1–2 minutes until the edges are slightly charred. Cut into large pieces.
3. Using a very sharp knife, slice the partially frozen salmon into thin, wide slices 2–3 mm thick and arrange in a single layer across the plate.
4. Drizzle the fish with the leche de tigre marinade and let sit for 3–5 minutes until the edges of the slices turn slightly opaque.
5. Distribute the icy cucumber and apple crumb on top, and arrange the tomato pieces.
6. Sprinkle with finely chopped green onion, sea salt, and pepper, and drizzle with the remaining olive oil. Serve immediately while the crumb is cold.