Ceviche is a raw fish dish that is full of fresh flavours - and this recipe, in particular, is packed with zesty citrus, spicy chilli, fresh tomato and red onion and some creamy avocado. Serve it as a starter.
- 450g very fresh salmon fillets, boneless (buy them and use them on the same day)
- 4 tbsp. each extra-virgin olive oil and lime juice
- 2 1/2 tbsp. sea salt
- 1 garlic clove
- 1 red onion
- 1 fresh tomato
- 1/2 tsp. chilli sauce
- 1/4 tsp. each caster sugar, black pepper and cumin
- 1 avocado
- 2 tbsp. freshly chopped coriander
Stir together the olive oil, lemon juice, sea salt, chilli sauce, caster sugar, black pepper and cumin until the sugar dissolves.
Mince the garlic clove. Finely dice the red onion and the tomato and slice the salmon as thinly as you possibly can.
Stir the garlic, onion, tomato and salmon into the liquid. Cover and leave in the fridge for at least four hours.
To serve, slice the avocado in half, remove the stone and thinly slice the flesh. Drain off most of the liquid.