Salmon ceviche seaweed salad

Chef, Massimo Capra shares his fresh citrus salmon ceviche seaweed salad recipe, perfect for a hot summer day.

12 oz

filet Salmon, diced

1 1/2

lime, juiced

lemon, juiced

1/2

orange, juiced

1 tsp

brown sugar

To taste

salt and pepper

green onion, chopped

1/2

head iceberg lettuce, chopped

avocado, cubed

1/4 cup

red onion, julienne

1/4 cup

semi dried tomatoes

1/4 cup

piquillo peppers, julienne

2 tbsp

olive oil

pinch

cilantro, to garnish

Place the salmon in a bowl and season with salt, pepper, sugar and all the citrus, mix well and rest for at least 10 minutes.
Prepare the salad by mixing the seaweed and the lettuce with the peppers and onions, place the salad flat on plates and sprinkle the salmon all over it.
Place the avocado and the tomatoes on the salmon and sprinkle with the green onions and drizzle with olive oil and serve.