Print

Superb Salmon Ceviche

Zingy, refreshing and packed with bold, bright flavours, this ceviche dish teams salmon with lime, coriander and sesame seeds.
Course Starter or Snack
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 200kcal
Author Katrin N├╝rnberger

Ingredients

  • 400 g salmon fillet skinned
  • 1/4 cucumber finely cubed
  • 2 spring onions chopped diagonally so they look pretty
  • handful of coriander leaves
  • large lettuce leaves to serve in
  • handful of sesame seeds toasted
  • juice of 1 lime
  • 1 tsp finely grated ginger
  • 1 tsp rapeseed oil
  • 1 tsp sesame oil
  • salt and pepper

Instructions

  • Your salmon should be half frozen so you can cut it easier. I used completely frozen salmon fillets, which luckily were not too thick, otherwise it would have been very difficult to cube them. Ideally, stick them in the freezer for half an hour before cutting. Your cubes should be 0.5 cm square.
  • Grate the ginger.
  • Place the salmon cubes in a bowl and pour over the lime juice with the grated ginger. Make sure it is coated well. Chill for 1/2 hour before serving so the salmon can "cook" in the lime juice.
  • Roast your sesame seeds in a pan on a low heat, moving them around regularly so they brown, but do not burn
  • Cube your cucumber, slice your spring onions. After the salmon has been in the fridge for 1/2 hour, add the cucumber, onions, coriander and oil, season with salt and pepper and mix gently.

Notes

Serve on salad leaves and decorate with the roasted sesame seeds

Nutrition

Calories: 200kcal | Carbohydrates: 1.1g | Fat: 12g | Fiber: 0.4g | Sugar: 0.3g