Today marks the final installment of my finger lime challenge. I’ve tried them with oysters (here), included them as the base for a citrus tart (here) and today, added them as the finishing touch to an Asian inspired salmon ceviche.
I used this recipe for the salmon, finishing the plate with a scattering of finger lime flesh. The finger lime adds an intensity that does not go unnoticed, complementing the salmon and the asian flavours perfectly. The recipe included a great piece of advice – to place the fillet in the freezer for 5-10 minutes before slicing. This made for incredibly even slivers of salmon.
This dish would be perfect as a sharing starter or mixed through an asian-style salad for a light lunch. Delish.