Avocado with ceviche of salmon
2013-03-04T03:54:50+11:00
Ceviche means “to cook without heat”. This is a South American Dish. 1 x 150g salmon fillet, skinless, finely diced zest and juice of 1 lime a few drops of Tabasco sauce 1 large tomato, seeds removed and finely diced 1 Lebanese cucumber, seeds removed and finely diced ¼ cup coriander leaves, finely diced salt […]
Ceviche means “to cook without heat”. This is a South American Dish.
- 1 x 150g salmon fillet, skinless, finely diced
- zest and juice of 1 lime
- a few drops of Tabasco sauce
- 1 large tomato, seeds removed and finely diced
- 1 Lebanese cucumber, seeds removed and finely diced
- ¼ cup coriander leaves, finely diced
- salt flakes and freshly ground black pepper
- 4 large ripened avocados, cut in half and stone removed
Combine the salmon, lime juice, zest and Tabasco in a large glass or ceramic bowl then place in the fridge for 15 minutes to marinate (allowing the acid in the juice to ‘cook’ the fish).
Add the tomato, cucumber and coriander to the salmon mixture and gently toss to combine. Taste and season with salt and pepper.
Divide the ceviche on top of ?the avocado halves and serve immediately.
