- 500g boned salmon fillet, skinned and boned portion
- 1/2 cup lime juice
- 1 small onion, halved, thinly sliced
- 2 cups spinach leaves
- 3 radishes, thinly sliced
- 2 tbs extra virgin olive oil
- 1/2 tsp salt flakes
Slice salmon into very thin slices. Place into a glass bowl and add the lime juice. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, combine onion, spinach leaves and radish. Drizzle with half the olive oil and toss gently to combine. Drain salmon and drizzle with remaining olive oil. Add salt flakes. Pile the salmon ceviche and leaf mixture onto plates. Season with cracked black pepper, to serve.