Salmon and finger lime ceviche

Ceviche is fish pickled lightly in acid - typically it's made with a firm white-fleshed fish but Guy takes a turn on the dish highlighting the classic combination of salmon and avocado.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 300 g sashimi - grade salmon, thinly sliced
• 1 long red chilli, seeds removed, thinly sliced
• 1 red onion, thinly sliced 
• ½ firm mango, thinly sliced  
• 2 avocados, diced
• ¼ cup coriander leaves
• Corn chips, to serve

 

Dressing

• 6 finger limes, pearls scraped
• 3 limes, juice, rind and chopped segments
• 2 oranges, juice and chopped segments
• 60 ml (¼ cup) extra virgin olive oil 
• 80 ml (⅓ cup) coconut water 
• Pinch sea salt flakes 

Instructions

1. For the dressing, place all the ingredients in a bowl and stir to combine.

2. Arrange the salmon on a large serving platter. Drizzle with half the dressing and stand for 2 minutes to partially cook the fish.

3. Scatter the salmon with the chilli, onion, mango, avocado and a little of the remaining dressing.

4. Scatter with coriander leaves and serve immediately with a side of corn chips for scooping.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.