For the ceviche
250g/9oz organic salmon fillet, skinned
2 tbsp rock salt
1 tbsp red chillies, finely diced
75ml/3fl oz pink grapefruit juice
1 tbsp lime zest
150ml/5fl oz lime juice (about 5 limes)
20g/¾ caster sugar
30 coriander leaves, finely chopped
For the salad
110g/4oz baby salad leaves
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.
In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.
Slice the salmon at an angle - each piece needs to be about 2-3mm thick.
Lay four slices evenly in a straight line onto each serving plate.
Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.
Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.