This is what I call "Imdat Celeste's Thai-Ceviche-Fusion".
The "ceviche" is more like a quick-and-easy recipe I invented myself: deep frozen fresh raw salmon, cut into small cubes and covered in lime juice with chilis, ginger, garlic, finely chopped celery, and coriander. I let the salmon soak for about 1-2 hours, the longer the better, but usually two hours is more than enough.
While the salmon is "cooking" in the lime juice, I prepared the salad, consisting of thinly sliced cucumbers , tomatoes, spring onions, red onion, and celery.
The dressing is made of olive oil, salt, peoper, mirin, chilis, ans some roasted sesame seeds.
When I am ready, I pick a few salmon cubes, 3-4 table spoon full of the juice, chili, garlic, celery, etc, the salmon is in, and put them in a blender. I then pour the result back into the salmon.
I usually serve this on salad leaves.
This is spicy, awesome, easy to make and extremely healthy.
#Food #Fish #NonVegetarian
Edit: "why Thai?", you might ask. Well, the salad is an idea I "stole" from the Thai dish "Nam Tok Nüa" or "Yam Nüa"