Serves 4 to 6

4 skinless salmon fillets
1/4 cup lime juice
2 red chilies
2 tablespoons fresh cilantro, chopped
1/4 teaspoon ground cumin
2 garlic cloves, finely chopped
1/4 cup grated fresh ginger

Shred the salmon and place in a wide, non-metallic bowl. Mix in the lime juice, chili, cilantro, cumin and garlic over the fish and season with salt and pepper. Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp. Gently mix, cover with plastic wrap and refrigerate for a minimum of 4 hours before serving.