Salmon Ceviche Recipe

Salmon Ceviche

Ingredients

  • 1/4 cup (60mL)
    freshly squeezed lime juice
  • 1
    large green chilli, seeds removed, finely chopped
  • 1
    spring onion, finely chopped
  • 2 tbsp
    coconut milk
  • 1-2 tsp
    brown sugar
  • 400g
    sashimi grade salmon, thinly sliced
  • Coriander leaves, to garnish

Tip – pop the salmon in the freezer for 30-60 minutes before slicing, if the salmon is partially thawed it is easier to slice thinly.

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Combine lime juice, chilli, spring onion, coconut milk, season with salt and pepper, and sugar to taste.

  2. Combine salmon and marinade in a medium bowl, cover and refrigerate for 10 minutes.

  3. Arrange salmon slices on serving platter, drizzle with a little of remaining marinade and garnish with coriander leaves.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 1001.8 735.0
Weight 136.3 100
Protein TOTAL 22.7 16.7
Fat TOTAL 15.1 11.1
- Saturated Fats 5.2 3.8
Carbohydrates TOTAL 2.1 1.5
- Sugars 2.0 1.5
Sodium 45.6 33.4
Dietary Fibre 1.3 1.0
Calcium 14.8 10.9