Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 08/10/24. See terms.
Join now
Photo of Salmon ceviche, chilli, cucumber and lime witlof cups by WW

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
Moderate
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.

You might like

You might like