Thai Influenced but Latin American in origin, this Larb Salmon Ceviche is going to kick your tastebuds into maximum gear before leaving them quivering in frenzied anticipation!
Let's make the marinade first. Finely chop all the herbs and place in a small bowl. (It makes sense to chop the herbs before the fish, unless you use different boards for meat and vegetables; my chopping boards all go in the dishwasher).
Add all the other marinade ingredients and stir thoroughly. Set aside.
Now let's work on the salmon. Remove any dark meat on the underside of the salmon. We're going for pure orange flesh here, for the best taste.
Cut up the salmon into little pieces, about 1cm squared cubes (about half inch cubes) and place in a shallow bowl.
Pour the marinade all over the salmon and mix well.
Cover tightly with a cling film and place in the fridge for 5-10 minutes for the fish to cure slightly and the flavours to develop. The marinade has a potent aroma, so if you don't like your fridge "stinking up", cover well!
It'll be ready to eat after the 5 minutes. Don't marinate for more than an hour or the fish will be "cooked" too much by the lime juice and will fall apart and have a cotton-y texture.
Dish up in 4 plates (or even cocktail glasses) and sprinkle each serving with ¼ tsp of the toasted ground rice.