Salmon Ceviche with Grapefruit, Avocado and Mint

01Method

1. 1

   Cut the grapefruit in half lengthwise and squeeze juice from one half into a bowl. From the other half, carefully segment the flesh over the bowl to catch any additional juice.

2. 2

   Remove any pin bones from the salmon using tweezers and slice it into thin pieces. Arrange the salmon in a bowl, pour the grapefruit juice over it, and add the grapefruit segments.

3. 3

   Peel and finely mince the shallot, then peel and thinly slice the radishes. Add both to the bowl, season with salt, stir well, and refrigerate for 10–30 minutes.

4. 4

   Halve the avocado, remove the pit, and scoop out the flesh. Cut into cubes and arrange over the cured salmon. Scatter the mint leaves on top, adjust seasoning if needed, and serve immediately with toasted bread.