Christmas Salmon Ceviche

December 10, 2018

Christmas Salmon Ceviche

BY HOLLY RICHARDSON

This is a perfect starter for a hot Christmas day! The colours (green avocado and red Salmon) make it very festive too!

Entrée to serve 4 or small canapés for 8.

Ingredients

600gm fresh Atlantic Salmon fillets
4 Limes, juiced
1 Long red chilli, seeded and finely chopped (add more chilli if you like it hot!) 1 Orange, segmented
2 Vine ripened tomatoes, diced
2 Ripe avocados, diced (the same size as the Salmon)
1 Shallot, peeled and finely diced
1⁄2 bunch Coriander, roughly chopped
2 tblspn Extra Virgin Olive Oil
Black sesame seeds to serve

Step 1

Remove the skin from the Salmon and dice into 2cm pieces. Place into a large bowl

Step 2

To the bowl, add lime juice and chilli then refrigerate for half an hour. The acid from the limes will “cook” the Salmon. And change it’s colour.

Step 3

After half an hour, add the orange segments, tomato, avocado, shallot, coriander and olive oil. Stir, then season well with salt and freshly cracked black pepper

To Serve

Canape:

Place a generous tablespoon of the Salmon mixture in the middle of a tostada (a crunchy tortilla similar to a corn chip) and garnish with a squeeze of fresh lime and black sesame seeds.

Entrée:

Divide the Salmon mixture evenly between 4 plates and garnish with a squeeze of fresh lime, olive oil, and a sprinkle of black sesame seeds.
Serve either with some toasted sourdough, flatbread or tostadas on the side!






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