⅛tspAleppo chilior half as much regular chili flakes
Clean the salmon of any bones and skin. Slice the salmon into small cubes.
Prepare everything for the marinade and mix in a bowl.Note that the recipe calls for 1 orange and 1 grapefruit in total. Half of the grapefruit and orange are juiced for the marinade and the other half is cubed and mixed into ceviche at the end.
Marinate the cubed salmon in all the ingredients from the marinade section for about 30 minutes in the fridge.
While the fish is marinating slice the other half of the orange and grapefruit into bite-sized pieces.
After 30 minutes, strain the fish from the juice but keep the juice.
Cut the cucumber and the avocado into small cubes right before serving. Pick the basil and soak it in cold water for 5 minutes.
Mix all of the ingredients together with about 3 tbsp of the reserved citrus cure, being careful not to smash the cured fish and avocado. Check the seasoning and add more salt if needed.
Serve the ceviche in one large bowl for sharing with tortilla chips on the side or in individual little bowls. Garnish the ceviche with a drizzle of olive oil and a sprinkling of Maldon sea salt.Enjoy!
Always keep the fish as cold as possible while working with it. It will be much easier to slice when the fish is very cold.