Salmon Ceviche Recipe

Salmon Ceviche


  • 1/4 cup (60mL)
    freshly squeezed lime juice
  • 1 large
    green chilli, seeds removed, finely chopped
  • 1
    spring onion, finely chopped
  • 2 tbsp
    coconut milk
  • 1-2 tsp
    brown sugar
  • 400g
    sashimi grade salmon, thinly sliced
  • 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.



Average Qty Per Serve Qty Per 100g
Energy 1001.8kj 735.0kj
Weight 136.3g 100g
Protein TOTAL 22.7g 16.7g
Fat TOTAL 15.1g 11.1g
- Saturated Fats 5.2g 3.8g
Carbohydrates TOTAL 2.1g 1.5g
- Sugars 2.0g 1.5g
Sodium 45.6mg 33.4mg
Dietary Fibre 1.3g 1.0g
Calcium 14.8mg 10.9mg