Salmon and avocado ceviche

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

Recipe «Salmon and avocado ceviche» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.