• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Zingy, refreshing and packed with bold, bright flavours, this ceviche dish teams salmon with lime, coriander and sesame seeds.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course
Starter or Snack
Cuisine
British
Servings
4
Calories
200 kcal

INGREDIENTS

1x
2x
3x
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400 g salmon fillet skinned
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1/4 cucumber finely cubed
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2 spring onions chopped diagonally so they look pretty
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handful of coriander leaves
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large lettuce leaves to serve in
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handful of sesame seeds toasted
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juice of 1 lime
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1 tsp rapeseed oil
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1 tsp sesame oil
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salt and pepper
INSTRUCTIONS

Your salmon should be half frozen so you can cut it easier. I used completely frozen salmon fillets, which luckily were not too thick, otherwise it would have been very difficult to cube them. Ideally, stick them in the freezer for half an hour before cutting. Your cubes should be 0.5 cm square.
Roast your sesame seeds in a pan on a low heat, moving them around regularly so they brown, but do not burn
Cube your cucumber, slice your spring onions. After the salmon has been in the fridge for 1/2 hour, add the cucumber, onions, coriander and oil, season with salt and pepper and mix gently.
NUTRITION
Calories: 200kcal
Fat: 12g
Fiber: 0.4g
Sugar: 0.3g