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This simple technique takes slices of raw salmon (or another fish if you like) and quickly transforms them into something more toothsome and flavorful. The speed comes from the concentrated salinity of the cure and the large surface area relative to the volume of each slice of fish. Together, these ensure that dissolved salt rapidly flows deep into the flesh. But timing is everything. With such a strong cure, a little too much time will quickly overdo things. Similarly, it is important to apply the lemon juice just before serving. Within minutes, the strongly acidic citrus juice will denature and coagulate proteins on the surface of the flesh. This will leave the slices looking cooked rather than translucent and shimmering—the hallmark of well-made crudo.