Salmon and avocado ceviche
skinless salmon fillet(s)
600 g, diced
¼ cup(s), (60ml)
dried chilli flakes
2 tbs, chopped
4 individual, thinly sliced
1 small, (180g), firm, ripe, diced
2 medium, peeled,seeded, diced
2 medium, (vine ripened), seeded, diced
6 slice(s), (6x35g), to serve
- Place the salmon, lime juice and chilli flakes in a shallow glass or ceramic dish. Turn to coat. Cover and place in the fridge for 30 minutes to marinate.
- Meanwhile, place the coriander, shallot, avocado, cucumber and tomato in a bowl. Drain the salmon. add the salmon to the cucumber mixture with the oil and season with salt and pepper. Toss to combine.
- Serve with a slice of sourdough bread.