Gordon, in a flash: Salmon ceviche with orange and fennel salad

Make sure you buy the freshest sushi-grade salmon possible (this means it has been prepared and frozen in a way that makes it safe to eat raw) and let the acid from the lemon juice work its magic. Or swap the salmon for firm-fleshed white fish, such as sea bass or bream.

SERVES 2

¼ red onion

½ red chilli

1 lemon

1 blood orange, regular orange or grapefruit

2 baby fennel bulbs, fronds reserved

60g mixed lettuce leaves, eg watercress, rocket, romaine

½ avocado

olive oil, for dressing

pinch of sea salt

180g sushi-grade salmon or sea trout

pinch of crushed pink peppercorns

• Start by peeling and finely dicing or grating the onion, then deseed and grate the chilli.
• Zest and juice the lemon and mix with the chilli and onion.
• Peel the orange or grapefruit, removing as much of the pith as you can, then trim off the top and bottom. Cut the remainder widthways into 6 round slices. Squeeze the juice from the end offcuts into the onion mixture.
• Using a mandoline or sharp knife, finely slice the fennel, then mix it with the lettuce leaves and orange slices in a large bowl. Cut the avocado flesh into cubes, then add to the salad and dress with a drizzle of olive oil and a pinch of salt. Toss to combine.
• Place the fish on a clean board, and, using a very sharp knife, cut into slices 5mm thick. Lay the slices on a serving dish and spoon over the onion mixture. Gently mix together, then sprinkle with the pink peppercorns and any reserved fennel fronds, roughly chopped. Serve with the salad on the side.

CHEF’S TIP To deseed a chilli fast, simply cut off the stalk end, then roll the chilli between your palms over a board or bin. The seeds should simply fall out.