Salmon avocado ceviche


I’ve never had the opportunity to actually visit Peru (even though a close friend lives there and sends regular food pics) but I am a fan of raw fish, so the Peruvian national dish, ceviche sounds pretty awesome to me.

I’ve tried a few different types of ceviche but one of my all time favourites mixes some Mexican flavours with salmon seared with lime juice. It packs a massive flavour punch, and if you’re wary of raw fish, do give it a go. It’s super fresh and the lime cooks it beautifully. It’s also really quick and easy to make.

Here’s my recipe.

2 fresh salmon fillets (not frozen and preferably bought the same day)
2 ripe avocados
1/2 red onion
Nachos (to serve with)
Handful of coriander
1 lime
Fresh chillies
Sea salt

1. Chop the onion, chilli and coriander stalks. Add all three to a pestle and mortar (conserving half the onion), with a sprinkle of the salt and grind until it forms a paste.
2. Chop the salmon and avocados into small 1cm cubes and mix together in a bowl with the paste and remaining onion.
3. Quickly add the lime juice and mix together. Season to taste.
4. Garnish with coriander leaves and more chilli.
5. Serve with nachos.

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