For the dressing, whisk all the ingredients together, season with salt, pepper and sugar to taste.
Place the salmon fillet in the freezer for 10 minutes. Slice the salmon thinly and arrange on serving plates, overlapping the slices very slightly. Scatter over the red chilli, spring onion and garlic. Spoon over the dressing and leave to marinate for 5–10 minutes.
Scatter the coriander over the ceviche to serve and garnish with mixed cress if you like.
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