Originally, ceviche is raw fish marinated in lemon juice, a popular food in sea coast regions. In this recipe, the lemon juice is replaced by premium quality vinegar, which lends the fish even more intensive flavors. It tastes best when prepared from very fresh fish.
Cut the skinned, filleted salmon trunk into very thin slices.
Put the tomato vinegar in a small, closeable glass jar. Salt and pepper it, wait until the salt dissolves. Finally, add the hempseed oil, close the jar and shake its content thoroughly.
Add the fish fillets to the marinade.
Toss them together, and in a matter of seconds, the fish will “cook” – i.e. turn white because of the vinegar.
Wash the cherry tomatoes and cut them in two.
Mix in the tomato halves with the marinated fish.
Enjoy it as a starter, sprinkled with some fresh dill.