food, Recipes

Lime Salmon Ceviche Served with Avocado

Theresa Beukes


1t lime juice

2t mirin

3T rice wine vinegar

4T cucumber, peeled and finely diced

1 stick of celery, thinly sliced

4 chilies, thinly sliced in soy sauce

250g fresh salmon (or salmon trout), thinly sliced

1 cup lime juice

sea-salt flakes

1 avocado, sliced

black pepper

melba toast, to serve


Combine the lime juice with the mirin, rice wine vinegar, cucumber, celery, chilli and a dash of soy sauce in a bowl and mix well. Arrange the salmon on four chilled plates. Drizzle the cup of lime juice over the fish, season with sea-salt flakes and sprinkle a tablespoon of the cucumber mixture over each portion. Arrange two slices of avocado on top of each serving and season with a grinding of black pepper. Serve with a slice of melba toast.


Originally published in HL March 2013.