Marinated salmon ceviche

The lemon in this South American inspired recipe 'cooks' the fish a little to give a delicious texture.

Marinated salmon ceviche served with a fresh tomato, onion and coriander salsa on a bed of toasted pita bread.
SERVES2
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method:

  1. Mix the diced salmon, lemon juice, olive oil, spring onion, radish, tomatoes, coriander and chilli and refrigerate for roughly 30 minutes to 2 hours for best texture.
  2. Serve marinated salmon cold from the fridge with tortilla chips on the side.

Tips:

This dish can be eaten as soon as it’s mixed.  The lemon juice adds flavour and alters the texture of the fish so it appears ‘cooked’.  If you prefer firmer ‘cooked’ fish leave it to marinate for longer, for a rawer texture eat sooner.

This is great served with something crunchy like tortilla chips, toasted wholemeal sourdough or pita bread crisps.

Tortilla chips can be made easily yourself, just cut up some fresh tortillas, mix with a little oil and bake at 175°C for 10-15 minutes or until crisp.  Why not try making your own tortillas as well.

Corn tortilla recipe

  • 250 g
    salmon fillet, skinned, boned and diced
  • 3 tbsp
    lemon or lime juice
  • spring onion, sliced
  • radishes, sliced
  • 1 cup
    halved cherry tomatoes
  • ¼ cup
    chopped fresh coriander
  • 1 tbsp
    chopped fresh chilli , (optional)
Per serve
  • Energy
    1729kJ
  • Total Fat
    33.8g
  • Saturated Fat
    6.3g
  • Total Carbohydrate
    6.9g
  • Sugars
    3.4g
  • Dietary Fibre
    1.6g
  • Protein
    23.9g
  • Sodium
    68mg