Arthur Schwartz: Salmon Carpaccio/Ceviche

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Salmon Carpaccio/Ceviche

Serves about 6

This makes a great first course or light lunch -- it's so rich you can't eat too much of it. How long you marinate the fish depends on how "raw" you like. After 2 1/2 hours, most of the salmon will still look raw. After 12 hours it should look partly "cooked" -- light pink instead of raw-pink. If refrigerated, remove from the refrigerator about 30 minutes before serving to take the deep chill off.

2		tablespoons finely chopped shallots

2		tablespoons finely chopped red onion

1/4		cup finely chopped jalapeño pepper (with or without seeds, depending on how hot you want it)

1/4		cup finely chopped cilantro

1/4		cup freshly squeezed lime juice

3/4 to 1		teaspoon fine sea salt

1		teaspoon freshly ground black pepper

6		tablespoons extra virgin olive oil

1 1/2		pounds salmon fillet, on its skin and in one piece approximately 8 inches long and 8 inches wide

In a small bowl, mix together all the ingredients, except the salmon.

Assemble the dish at least 2 1/2 hours before serving and as much as 12 hours:

With a very sharp, long-bladed knife, slice the salmon as thin as possible, working at a sharp diagonal and cutting in the same direction as the grain of the fish -- in other words, the way smoked salmon is usually sliced. Discard the skin.

Arrange half the salmon slices in one layer (they may be very slightly overlapping) in a large, shallow serving dish or 9- by 12-inch glass (or stainless steel) baking (or roasting) pan.

Drizzle on half the sauce.

Cover with the rest of the salmon slices and spread with the remaining sauce.

Keep refrigerated until ready to serve.

Serve with wedges of lime, if desired, and thinly sliced white toast or black bread.