Salmon and avocado ceviche

Cooking Fish Salmon and avocado ceviche

This beautiful ceviche makes a colourful and elegant appetiser to your gourmet dinner feast.

Lables: Paleo Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the salmon, lime juice and combined chillies in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  2. Add the onion, avocado, kaffir lime and coconut. Gently toss mixture until just combined.
  3. Place an 8cm pastry cutter on a serving plate. Spoon one quarter of the mixture into the pastry cutter and gently press with the back of a spoon. Remove the cutter. Repeat with remaining salmon mixture on serving dishes. Top with a small dollop of salmon roe and sprinkle with baby salad leaves, if desired.

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2 salmon fillets, skin removed, cut into 5mm pieces
1/3 cup fresh 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 kaffir lime leaf, vein removed, finely shredded
1/4 cup freshly shredded coconut
Salmon roe, to serve
Baby salad leaves, to serve

Adv

Autors
Preparation time
55
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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