LIME CURED SALMON CEVICHE

FOR THE SALMON:
1 eight ounce salmon filet, cubed
1/4 cup fresh dill, chopped
1 avocado, peeled, seeded and cubed
2 tablespoons red onion, minced
1 tablespoon olive oil
Juice and zest of 2 lemons
Juice and zest of 2 limes
FOR THE CUCUMBER SALAD
1 English Cucumber, julienned
1 tablespoon plain yogurt
Juice and zest of 1 lime

TO PREPARE THE SALMON:
Place cubed salmon, dill, avocado, red onion, olive oil, lemon and lime juices and zest in a bowl and toss together. Chill ceviche up to 1 hour, to allow citrus acids to "cook" the salmon. If ceviche is left too long, too much moisture will be drawn from the salmon, and it will be tough.

TO PREPARE THE CUCUMBER SALAD
Cut cucumber in half, lengthwise. Set remaining half aside. If using a mandoline, use the julienne blade to cut the cucumber into matchstick pieces. Alternatively, slice the cucumber horizontally into 1/2 cm (1/8-inch) width circles. Slice each circle into narrow strips, leaving green tips at each end.

In a small bowl combine sliced cucumber, yogurt, and limejuice and zest. Chill.

TO PREPARE THE LIME CURED SALMON CEVICHE PLATE:
Slice the remaining half cucumber horizontally into 1/2 cm (1/8-inch) width circles. Line a ring mold with the cucumber slices, then spoon ceviche inside the mold. Carefully remove mold, and top with a spoonful of cucumber salad, and a sprig of fresh dill.