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Salmon and avocado ceviche

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Salmon and avocado ceviche

Contains fish and sesame.

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

  • 10

  • 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.

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Recipe Notes

Freshly shredded coconut can be substituted with the flaked variety.

Nutritional Information

Per serving

  • Calories


  • Energy

    1505 kj

  • Fat


  • Saturates


  • Fibre


  • Protein


  • Sodium


  • Carbs


  • Sugar


All quantities above are averages

Image by Ben Dearnley

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