Salmon ceviche, chilli, cucumber and lime witlof cups
0
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
Get creative with your canapes- using wiltof leaves as cups to fill your salmony-salsa is a cracker of an idea!
Ingredients
Lime juice
2 tbs
Caster sugar
½ tsp
Skinless salmon
300 g, Sashimi grade, finely chopped
Lebanese cucumber
1 medium, seeded, finely chopped
Fresh red chilli
1 whole, long variety, seeded, finely chopped
Fresh mint
2 tbs, chopped
Roasted peanuts
2 tbs, chopped
Fresh chives
4 tbs, chopped
Radicchio
1 bunch(es), or witlof leaves (16 small leaves)
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Combine the lime juice and sugar in a shallow glass or ceramic dish. Add the salmon and stir to coat. Cover and set aside in the fridge for 1 hour to marinate.
2
Add the cucumber, chilli, mint, peanut and 2 tablespoons of the chives to the salmon. Season with salt and pepper.
3
Divide the salmon mixture between the witlof leaves. Sprinkle with the remaining chopped chives. Serve with lemon wedges.
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