Salmon and avocado ceviche

10 Ingredients

• 2 (about 400g) salmon fillets, skin removed, cut into 5mm pieces

• 1/3 cup (80ml) fresh lime juice

• 1 green birdseye chilli, seeded, finely chopped

• 1 red birdseye chilli, seeded, finely chopped

• 1 Spanish onion, finely chopped

• 1 just ripe avocado, halved, stoned, peeled, finely chopped

• 1 makrut lime leaf, vein removed, finely shredded

• 1/4 cup freshly shredded coconut

• Salmon roe, to serve

• Baby salad leaves, to serve

• Select all ingredients

3 Method Steps

• Combine the salmon (2 (about 400g) salmon fillets, skin removed, cut into 5mm pieces), lime juice (1/3 cup (80ml) fresh lime juice) and combined chillies in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

• Add the onion (1 Spanish onion, finely chopped), avocado (1 just ripe avocado, halved, stoned, peeled, finely chopped), makrut lime (1 makrut lime leaf, vein removed, finely shredded) and coconut (1/4 cup freshly shredded coconut). Gently toss mixture until just combined.

• Place an 8cm pastry cutter on a serving plate. Spoon one quarter of the mixture into the pastry cutter and gently press with the back of a spoon. Remove the cutter. Repeat with remaining salmon mixture on serving dishes. Top with a small dollop of salmon roe (Salmon roe, to serve) and sprinkle with baby salad leaves (Baby salad leaves, to serve), if desired.

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