
Contains fish and sesame.
This beautiful ceviche makes a colourful and elegant appetiser to your gourmet dinner feast.
-
10
Ingredients -
3
Method Steps
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?
Tell us what you think of this recipe!
Rate Now
Recipe Notes
Freshly shredded coconut can be substituted with the flaked variety.
Nutritional Information
Per serving
-
Calories
360
-
Energy
1505 kj
-
Fat
27g
-
Saturates
8g
-
Fibre
4g
-
Protein
26g
-
Sodium
49mg
-
Carbs
2g
-
Sugar
2g
All quantities above are averages
Image by Ben Dearnley
Popular on Taste
comments & ratings
A note about relevant advertising
We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.
Copyright 2021 NewsLifeMedia all rights reserved