For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

It’s technically a Peruvian meal, but why not give it a fresh Mexican twist with this recipe. Step 1: Preheat the oven to 200°C/gas mark 6. Skin the salmon fillets, then slice them as thinly as ...

I've been a committed vegan for more than three years, but this week, I ate meat. Why? The meat dishes I ate this Wednesday ...

Fish: you either love it or hate it, but it's hard to deny that it's good for you. These 17 fish dishes are designed to add ...

In this recipe though I use it to cure fresh salmon, ceviche style. It works beautifully. The acidity and spiciness of the Pinakarut balance beautifully with the creamy, rich, fatty flavour of ...