Salmon & Avocado Ceviche
1 x 800g sashimi fillet, cut into 1cm cubes
1/3 C lime juice
2 t sugar
½ red onion, finely chopped
1 long red chilli, seeded, finely chopped
2 ripe avocados, halved, stoned, peeled, cut into 1cm cubes
2 T extra virgin olive oil plus extra to drizzle
¼ C coriander leaves
Salmon caviar, to serve
Ciabatta bread, sliced, toasted, to serve
Microgreens, to serve
- Combine the lime juice, sugar, red onion, and chilli in a large glass or ceramic bowl. Add salmon, stir gently and place in the fridge for 15-30 minutes.
- Add the avocado, oil and coriander to the salmon mixture and gently toss to combine. Taste and season well with salt and pepper.
- Spoon the ceviche among serving plates. Drizzle with extra oil. Top with salmon caviar and serve immediately with toasted ciabatta and microgreens to garnish.
Recipe adapted from taste.com.au
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