Lime Salmon Ceviche Served with Avocado | House and Leisure
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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. SERVES 4 Originally published in HL March 2013.