Salmon Ceviche In Spicy Coconut Milk And Pomelo

Ingredients:

• 400 g Fresh salmon, center filet, without skin, cut into 1×3 cm strips
• 3/4 cup of freshly squeezed juice of fresh pomelos (pink grapefruits)
• 1/4 cup of freshly squeezed lemon juice
• Pinch of Seasalt

Ingredients for the coconut sauce:

•  1 fresh green chili pepper, seeded and chopped fine
• 1 Tablespoon finely chopped fresh ginger
• 2 Tablespoons oriental fish sauce
• 1 Tablespoon sugar
• 1 can (14 ounces) unsweetened coconut milk
• 1/2 red onion, sliced into half moons
• 1 red bell pepper, in juliana
• 1 Tablespoon chopped chives
• 3 Tablespoons chopped coriander
• 1 pomelo, in segments
• 12 cooked and peeled shrimp

Preparation:

Marinate the salmon for 2 hrs max in pomelo juice with touch of lime juice. Flavor with sea salt.

Mix all the ingredients for the coconut sauce together and marinate for 1 hour or longer. Before serving combine the salmon (with part juices) into the coconut milk. Garnish with chives, pomelo segments and shrimp.