Salmon Ceviche
This vibrant ceviche recipe is bursting with the fresh flavors of lime, lemon, and coriander. The combination of zesty citrus, spicy chili, and succulent salmon makes for a refreshing and light dish that is perfect for a sunny day. The savory marinade beautifully complements the tender fish, creating a delightful harmony of tastes and textures. Serve this ceviche with a side of crisp salad leaves for a delightful meal that will transport your taste buds to the coast of the Mediterranean.
— Constant Cookbook
Ingredients
- 1 unwaxed lime
- 1 unwaxed lemon
- 4 spring onions
- 1 red chilli
- 3 tbsp sesame oil
- 6 tbsp olive oil
- 2 tbsp soy sauce
- 1 bunch coriander
- 1 tsp caster sugar
- 750g centre-cut salmon fillet, skin removed
- salad leaves, to dress
Instructions
- In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
- Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
Yield
Serves 6
Nutrition
- Calories: 154 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.3 milligram of sodium
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