Salmon ceviche with avocado

A stunning healthy recipe.
 
salmon ceviche

Recipe from: 12/1/2005 12:00:00 AM
Preparation time: 45
 
 

Ingredients

 
  • 400
    g
    tuna or Norwegian salmon
  • 2
    spring onions, finely chopped
  • Zest of 1 lime
  • Juice of 2 limes
  • 2
    red chillies, finely chopped
  • 3
    ripe avocados, halved
  • 45
    ml
    fresh coriander leaves
  • 30
    ml
    extra-virgin olive oil, to drizzle
  • 6
    lime wedges, to serve
Servings: Change Serving
 
 

Method

 
Slice or cube the fish and place in a glass bowl. Add spring onion, zest, lime juice and chillies.

Chill for 30 minutes. Pile a generous helping of fish on a plate with half an avo.

Scatter over coriander leaves and drizzle over a little olive oil. Serve with lime wedges.

 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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