Name: Salmon and avocado ceviche
Prep time: 55 min
Total time: 55 min
Yield: 1
Cuisine: peruvian
Ingredients: 2 (about 400g) salmon fillets, skin removed, cut into 5mm pieces; 80ml lime juice; 1 green birdseye chilli, seeded, finely chopped; 1 red birdseye chilli, seeded, finely chopped; 1 Spanish onion, finely chopped; 1 just ripe avocado, halved, stoned, peeled, finely chopped; 1 makrut lime leaf, vein removed, finely shredded; 16.25 gm freshly shredded coconut; Salmon roe, to serve; Baby salad leaves, to serve

Salmon and avocado ceviche

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Prep Time:
55 minutes

Cook Time:

Total Time:
55 minutes

Vibrant and elegant ceviche, the perfect gourmet appetizer.

Ingredients:

2 (about 400g) salmon fillets, skin removed, cut into 5mm pieces
80ml lime juice
1 green birdseye chilli, seeded, finely chopped
1 red birdseye chilli, seeded, finely chopped
1 Spanish onion, finely chopped
1 just ripe avocado, halved, stoned, peeled, finely chopped
1 makrut lime leaf, vein removed, finely shredded
16.25 gm freshly shredded coconut
Salmon roe, to serve
Baby salad leaves, to serve

Instructions:

In a glass or ceramic bowl, mix the salmon with lime juice and combined chillies. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
Combine the onion, avocado, makrut lime, and coconut, gently tossing until mixed.
On a serving plate, use an 8cm pastry cutter to shape a portion of the mixture. Gently press the mixture with the back of a spoon, then carefully lift off the cutter. Repeat with the remaining salmon mixture on individual serving dishes. Finish by adding a small dollop of salmon roe and a sprinkle of baby salad leaves, if desired.

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