Salmon and avocado ceviche

title="Salmon and avocado ceviche"
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• 0:40 Prep


• 
  4 Servings


• Capable cooks

Creamy avocado is the perfect paring with the lime and chilli infused salmon in this gourmet ceviche.

Featured in
Gourmet Recipes, Spring recipes

Ingredients

• 4 (about 800g) salmon fillets, skin removed, cut into 2cm pieces


• 1/4 cup (60ml) lime juice


• 1 long red chilli, seeded, finely chopped


• 2 kaffir lime leaves, finely shredded


• 2 ripe avocados, halved, stoned, peeled, cut into 2cm pieces


• 2 tablespoons avocado oil (see note), plus extra to drizzle


• 1/4 cup chopped coriander


• Ciabatta bread, sliced, toasted, to serve


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the salmon, lime juice, chilli and kaffir lime leaves in a large glass or ceramic bowl and place in the fridge for 30 minutes to marinate.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the avocado, oil and coriander to the salmon mixture and gently toss to combine. Taste and season with salt and pepper.
  
  
  

  
  

  
  



• 
  
  
  Step 3
  
  
  
  
  Spoon the ceviche among serving plates. Drizzle with extra avocado oil. Serve immediately with toasted ciabatta and lime wedges, if desired.
  
  
  

• Low carb


• Low sodium


• Low sugar

Nutrition

• 3003 kj

  Energy




• 57g

  Fat Total




• 13g

  Saturated Fat




• 4g

  Fibre




• 51g

  Protein




• 130mg

  Cholesterol




• 90.12mg

  Sodium




• 1g

  Carbs (sugar)




• 1g

  Carbs (total)

All nutrition values are per serve

Notes

Avocado oil is available from supermarkets and delicatessens.

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au