Salmon Ceviche

This salmon ceviche is simple to prepare but with complex flavors. I like using grey salt to marinate the fish because it maintains beautiful texture even after marinating. Some fresh herbs, sumac, chocolatey urfa chili and diced lemon make this such a refreshing dish.

Ingredients

• 1/2 pound of salmon fillet, pin bones and skin removed
• 1 scrubbed organic lemon, juice half and dice the other half (including the peel and pith) 
• 1/4 cup chopped cilantro leaf
• 1 tsp Urfa
• 1 tsp sumac
• Olive oil
• Gray salt or fleur de sel
• Optional: 1/2 small fennel bulb, 1/4" dice

Directions

1. In a bowl combine the diced salmon with olive oil, lemon juice, urfa, sumac, diced lemon and chopped cilantro and season with salt to taste.
2. Allow to rest for about 5 minutes.