Salmon Ceviche Recipe

Salmon Ceviche


  • ¼ cup (60mL)
    freshly squeezed lime juice
  • 1
    large green chilli, seeds removed, chopped finely
  • 1
    spring onion, chopped finely
  • 2 tbsp
    coconut milk
  • 1-2 tsp
    brown sugar
  • 400g
    sashimi grade salmon, sliced thinly
  • Coriander leaves, to decorate

Tip – pop the salmon in the freezer for 30-60 minutes before slicing, if the salmon is partially thawed it is easier to slice thinly.

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Combine lime juice, chilli, spring onion, coconut milk, season with salt and pepper, and sugar to taste.

  2. Combine salmon and marinade in a medium bowl, cover and refrigerate 10 minutes.

  3. Arrange salmon slices on serving platter, drizzle with a little of remaining marinade and garnish with coriander leaves.