Serves 4
245 min
Salmon Ceviche
Recipe GLPR15bf743813b807
A refreshing South American raw salmon dish where fresh cubed salmon is gently "cooked" in lime juice acid and combined with creamy avocado, shallots, salt and pepper. Chilled and served with crusty bread for a light yet satisfying meal.
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Ingredients
1 pound Fresh salmon filets, cubed into 1-inch pieces
1 lime Fresh lime juice
1 Ripe avocado, cubed
1 Shallot, finely diced
Salt, to taste
Black pepper, to taste
Directions
Cut the salmon filets into 1-inch cubes and place in a large bowl. Add the diced shallot, cubed avocado, and fresh lime juice.
Gently toss all ingredients together, making sure the salmon pieces and avocado are thoroughly coated with the lime juice. The acid from the lime will cure the raw salmon, and the coating prevents the avocado from browning.
Season the mixture with salt and pepper to your preference, stirring gently to combine.
Cover the bowl and refrigerate for 3 to 4 hours, allowing the salmon to cure in the lime juice and the flavors to meld together.
Remove from the refrigerator and serve the chilled ceviche with crusty bread on the side.
