Thinly slice <quantity>1</quantity> small onion. Transfer to a mortar

Thinly slice the base end of <quantity>1<unit>stalk</unit></quantity> of lemongrass. Transfer to the mortar

Thinly slice <quantity>½</quantity> of a red chili. Transfer to the mortar

Add <quantity>1</quantity> pinch of salt

Grind with the pestle until the juices are released

Halve <quantity>2</quantity> tangerines and juice them

Strain the tangerine juice into the mortar and mix

Add <quantity>½<unit>cup</unit></quantity> of sea buckthorn juice and mix it

Refrigerate for 1h to infuse the flavors. Strain it, pressing to get all the liquid. The tangerine & sea buckthorn ceviche marinade is ready

Slice <quantity>1</quantity> small salmon filet into <quantity>5<unit>mm</unit></quantity> thick slices. Carefully place them on a tray

Season with flaky salt to taste

Peel, trim, and thinly slice <quantity>¼<unit>cup</unit></quantity> of daikon radish

Carefully transfer the salmon slices to a plating dish, with the salted side facing down

Season with flaky salt to taste

Dress the salmon with the Tangerine & Sea Buckthorn Ceviche Marinade to taste

Top with the daikon radish, making sure there is at least one slice on each slice of the fish. Repeat it with the thinly sliced shallot

Evenly top with tangerine wedges and add more ceviche marinade to taste

Drizzle chili oil to taste over the marinade. Gently mix to disperse the oil

Garnish with cress sprouts to taste. The salmon & tangerine ceviche is ready

Enjoy! This is a very refreshing dish, perfect for sharing with your loved ones!