Salmon Ceviche with Lime, Avocado, and Sweet Corn

Cut the salmon into rough 2-cm cubes. Keep refrigerated at or below 40°F (4°C) until ready to cure. Pat any excess moisture with paper towels just before adding to the cure.

Slice the yellow onion as thin as you can manage — almost translucent. If the bite is too sharp, rinse under cold water and pat dry. This is the raw bite Camila loves.

Chop the cilantro coarsely — stems and leaves together. The stems carry flavor most of the cure won't reach.

Cut the corn kernels from the cob in thick, juicy strips. Reserve.

Halve and pit the avocados, then slice into thin fans or dice. Fan slices look stunning; diced is easier to eat. Keep a lime half handy and rub the cut sides to prevent browning.

In a wide, non-reactive bowl, combine the lime juice, 1.5 tsp salt, and cayenne. Stir to dissolve.

Add the cubed salmon to the lime mixture. Toss gently so every piece is bathed in juice. The salmon should be fully submerged.

Set your stopwatch for exactly 8 minutes. Every 2 minutes, give it a gentle stir. Watch the edges of the salmon turn opaque and the flesh firm up under the acid — this is the cure working. At 8 minutes, drain immediately through a strainer and discard the spent lime cure.

Rinse the cured salmon briefly under cold water to stop the cure. Pat completely dry with paper towels. This step halts the acid before it overcooks the fish.

In a wide serving bowl, combine the cured salmon, sliced yellow onion, and chopped cilantro. Season with 1 tsp salt.

Fold in the fresh corn kernels — they add sweetness and crunch against the silky cured salmon.

Arrange the avocado over the top, either in fans or scattered dice. Do not mix the avocado in — let it sit on top as a creamy crown.

Serve immediately. Ceviche does not wait. Each bowl goes from bowl to table in seconds. The lime should still bite, the avocado should still be bright green, and the salmon should be just barely set — a whisper from raw.