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Jean-Georges Vongerichten, Mark Bittman

Salmon seviche with green peppercorns

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Serve this with thin slices of toast and champagne.

Ingredients

  • 8 to 10 ounces fresh salmon fillets, sliced as thin as possible
  • Salt
  • 3 tablespoons canned green peppercor

Method

  1. Arrange the salmon slices in one layer on four plates. Sprinkle lightly with salt.
  2. Mince the peppercorns so fine they are almost pureed. Combine with the olive oil and lime juice. Brush this onto the salmon slices, then garnish with the chives and serve immediately.

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