Ingredients (serves 6-8)
- 600 g salmon filet in a single piece
- 2 oranges
- 6 tablespoons Limmi lemon juice
- 6 tablespoons Limmi lime juice
- 2 tablespoons granulated sugar
- 3 glasses (approx. 600 ml) white wine
- 2 carrots
- 1 celery stick
- Chives to taste
- Salt to taste
- Pepper to taste
- Extra-virgin olive oil as needed
This dish should marinate for about 48 hours.
Place the salmon filet in a deep pan, cover with salt, pepper and sugar. Pour the lemon juice, lime juice, the juice from the oranges and lastly the white wine over the salmon, making sure the marinade covers it completely.
Cut the stick of celery and carrots into cubes, julienne the orange rinds and distribute over the fish.
Cover the pan with plastic film and place in the refrigerator to marinate for 48 hours. Thereafter, remove the fillet from the marinade and drain it.
Cut the salmon into cubes, and place these in the centre of a dish. Season with finely chopped chives and a drizzle of extra-virgin olive oil.
Eating raw fish may expose you to the risk of intestinal infections. To prevent any health risk, fish should be gutted and cleaned immediately after its purchase and frozen for at least 96 hours, as recommended by the Ministry of Public Health.