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Salmon & Avocado Ceviche

salmon and 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



  1. 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.
  2. Add the avocado, oil and coriander to the salmon mixture and gently toss to combine. Taste and season well with salt and pepper.
  3. Spoon the ceviche among serving plates. Drizzle with extra oil. Top with salmon caviar and serve immediately with toasted ciabatta and microgreens to garnish.


Serves 6.

Recipe adapted from


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