Master salmon ceviche

Recipe from: 9 September 2015
seafood,mexican,recipes

Ingredients 15
Servings 6
Time 15 min + 1hr freezing time and 15min standing time

Ingredients

  • 750
    g
    Norwegian salmon, skin removed
  • Juice of 2 lemons
  • 1/2
    tsp
    salt
  • 2
    tsp
    caster sugar
  • 3
    Tbs
    chopped dill
  • Black pepper
  • 60
    g
    large salmon roe
  • FOR THE AVOCADO SALAD:
  • 2
    avocados, peeled, cut into 8 pieces
  • 4
    spring onions, chopped
  • 400
    g
    baby Rosa tomatoes
  • 1
    red chilli, chopped
  • 10
    g
    coriander leaves
  • 2
    heads butter lettuce, leaves washed and separated
  • Olive oil and juice of 1 large lemon
 

Method

 
Place the salmon in the freezer for 1 hour. Slice into 5 mm slices.

Whisk together the lemon juice, salt, caster sugar, dill and black pepper, pour over salmon and allow to stand for 15 minutes, then drain.


For the salad:
toss together all the ingredients.

To serve:
place the salmon on serving plates, top with salmon roe and serve with avocado salad.

Words and image:Fairlady magazine

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Read more on: mexican  |  seafood  |  recipes
 

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