Salmon Ceviche

Cut the salmon steak into medium-sized cubes. Cut the avocado, cucumber, and red onion into cubes of approximately the same size.

Transfer everything to a bowl, add the olive oil, lemon juice, lime juice, salt, and black pepper, and mix well. Let it rest for 5–10 minutes to allow the citrus juices to lightly cure the salmon.

Toast the bread, top with arugula, and put the ceviche over it.