Ceviche from premium salmon fillet à la Didi

Ingredients for 4 servings:

• 400 g salmon fillet(s), premium
• 4 limes, the juice
• 4 small peppers, pickled, green
• 2 m.-large onion(s), red
• 4 m.-sized tomatoes
• 4 palm hearts from the can
• 1 bunch of dill
• 1 tsp, leveled salt
• 1 tsp, leveled pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Squeeze the limes and collect the juice. Cut the salmon fillet into strips and then into cubes approximately 0.5 cm in size. Season the salmon fillet with salt, pepper, and sugar and marinate in the lime juice in the refrigerator for 30 minutes. Cut the chili peppers into small rings. Slice the red onions into very thin rings. Score the tomatoes crosswise, pour boiling water over them, and peel off the skin. Slice the peeled tomatoes and then cut them into small cubes without the seeds, leaving a few slices for decoration. Thinly slice the hearts of palm. Finely chop the dill, leaving a few sprigs for decoration. Remove the salmon from the refrigerator and mix with the remaining ingredients. Return the mixture to the refrigerator and marinate for another 30 minutes. Arrange the ceviche on 4 plates and serve.