Salmon Ceviche

Prep: 60 mins
Cook: 5 mins
Serves: 2

Ingredients

  • 2x 140g Salmon Fillet Portions
  • 1x Avocado
  • ½ Red Onion
  • 2x Limes
  • Coriander
  • Salt and Pepper

Baking Equipment

Method

  • Sprinkle the salmon fillets with salt and leave in the fridge for 20 mins
  • Wash the salt off the fillets, pat dry and then dice into 1cm cubes and put into a mixing bowl
  • Juice the limes then add the juice into the mixing bowl with the salmon, stir through and place into the fridge for 45 mins
  • Cut the Avocado in half, de-stone and then dice.
  • Finely slice the red onion
  • After 45 mins, remove the salmon and gently toss incorporating the rest of the ingredients
  • Place into the desired serving bowls, sprinkle with freshly ground black pepper and garnish with coriander