Salmon and avocado ceviche

10 Ingredients

• 2 (about 400g) salmon fillets, skin removed, cut into 5mm pieces

• 1/3 cup (80ml) 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

• Select all ingredients

3 Method Steps

• 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.

• Add the onion, avocado, kaffir lime and coconut. Gently toss mixture until just combined.

• 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.

Did you make this?