Salmon & Avocado Ceviche

Sashimi grade salmon is best for this dish. Alternatively, use the freshest salmon you can get your hands on.

Makes 4 servings

Total Prep Time: 30 minutes


1 ½ pounds/700 grams fresh wild salmon, sliced thinly

sea salt and black pepper

2 limes

1 chili pepper, finely chopped

2 shallots, finely chopped

2 avocados

avocado oil or olive oil

fresh cilantro leaves


Arrange sliced salmon on a plate, season with salt and pepper. Squeeze the juice of 1 lime over the salmon. Leave to marinate in the refrigerator for 30 minutes.

Cut the remaining lime into wedges. Cut the avocado into half around the stone, give both sides a twist and separate. Remove the stone and scoop out the flesh. Slice thinly and arrange on top of the salmon. Scatter chili pepper and shallots and drizzle a little oil on top. Serve garnished with cilantro leaves and lime wedges.