Lime Chilli Coriandercilantro Salmon Ceviche Recipes

LIME, CHILLI & CORIANDER/CILANTRO SALMON (CEVICHE)

Steps:

• Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
• Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
• Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
• Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.

SALMON CEVICHE

Steps:

• Add the chopped cucumber to a medium bowl.
• Add the mango and avocado to the bowl.
• Add the minced jalapeno and minced cilantro.
• Add the lime zest and the juice of the lime.
• Add the sesame seeds and the sesame oil.
• Dice the salmon (make sure you remove the skin and bones first!).
• . Mix everything together until well combined.
• Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
• Serve with rice crackers or cucumber slices.

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

SALMON CEVICHE

Steps:

• Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
• Drain salmon well and combine with remaining ingredients.
• Chill before serving.