Riesling feinherb

Ingredients

• 300 gSalmon fillet (sushi-grade)
• 3 piecesOrganic limes
• 1 pieceRed onion
• 1 pieceRed chili pepper
• 0,5 bunchFresh cilantro
• 0,5 tspSea salt
• 0,3 tspRaw cane sugar
• 1 pieceRipe avocado
• 20 mlFreshly squeezed orange juice

Preparation

1. 1Cut the fresh salmon into uniform cubes, about 1 cm in size, and place them in a chilled bowl.
2. 2Peel the red onion and slice into very fine strips, and after seeding the chili pepper, cut it into tiny cubes.
3. 3Stir the lime juice together with the orange juice, sea salt, and raw cane sugar until the solids have dissolved.
4. 4Add the onion strips and chili cubes to the salmon and gently toss with the prepared citrus marinade.
5. 5Let the mixture marinate in the refrigerator for 12 to 15 minutes, until the fish protein begins to denature slightly from the acidity.
6. 6Meanwhile, halve the avocado, remove the pit, dice the flesh, and finely chop the cilantro.
7. 7Gently fold the avocado and cilantro into the ceviche, adjust the seasoning if necessary, and serve immediately on ice-cold plates.