One of Greg Higgins' favorite ways to treat great salmon, this simple, quick method gives the fish a luxurious texture, flavor and acidity to balance the richness, like a light ceviche.
- About 2-3 ounces of salmon per person as an appetizer
- Lime juice, as needed
- Extra virgin olive oil, as needed
- Salt, to taste
- Green chiles, minced, to taste (optional)
- Horseradish, grated, to taste (optional)
- Dill, chopped, to taste (optional)
- Pink peppercorns, ground, to taste (optional)
- Shallots, minced, to taste(optional)
- Cut salmon into 1/4" – 1/8" strips. Set them in a bowl just a little bigger than you need to hold them. Season with salt and toss lightly.
- Combine olive oil and lime juice in a ratio of 2 parts of oil to 1 part lime, enough to cover the fish in the bowl. Heat the mixture with any of the optional flavorings to 110 degrees. Whisk together as much as possible, and stir into salmon mixture.
- Let salmon marinate in the warm liquid for 15 to 20 minutes. The heat won't cook it, but will speed up the marinade's penetration into the fish. Remove fish from marinade and serve immediately with salad greens, toasts, or however you'd like. Or leave the fish in the marinade for a few hours or overnight for a more traditional ceviche effect.