Avocado and Salmon Ceviche

Name: Avocado and Salmon Ceviche
Total time: 30 min
Ingredients: 14 oz salmon; 3 units lime; 1/2 unit red onion; 1/2 unit yellow bell pepper; 1 unit avocado; 2 handfuls cilantro; 2 oz corn; 1/2 tsp salt

Marisel

“I've brought you a very refreshing version of an avocado and salmon ceviche. Imagine the refreshingly delicious, and contrasting flavors each bite will have!”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

salmon

14 oz

lime

3 units

red onion

1/2 unit

yellow bell pepper

1/2 unit

avocado

1 unit

cilantro

2 handfuls

Pantry ingredients

corn

2 oz

salt

1/2 tsp

Instructions

Dice the salmon into approximately 2 cm thick cubes.

Zest the lime on top of the salmon and then squeeze the lime on.

Julienne (thin slices) the onion and finely dice the bell pepper and avocado. Add the salmon and canned corn into a bowl.

Mix everything well and place in the fridge.

After 15-30 minutes, serve it fresh with some plantain chips or tortilla chips.

Tips & Tricks

In order to prevent illness, it is recommended that you freeze the salmon for at least 72 hours before and then let it slowly defrost in the fridge.

The lemon juice "cooks'' the fish, so if you leave the fish marinating for too long then it won't be as tender. Because of this we recommend marinating for a maximum of 30 minutes.

If you don't like the strong flavor of onion, you can let it stand in water for 15 minutes after slicing it.