Salmon ceviche

We used a baguette for the garlic toast. If making this dish a few hours ahead, combine ingredients, except for cucumber, in large bowl; toss cucumber through just before serving. The longer the salmon marinates with the lime, the more 'cooked' it will be.

  • 30 mins cooking
  • Serves 10
  • Print


Salmon ceviche
  • 500 gram (1-pound) salmon fillet, skinned, chopped finely
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 lebanese cucumbers (340g), chopped finely
  • 1 small avocado (200g), chopped finely
  • 1 shallot (25g), chopped finely
  • 1/2 cup coarsely chopped fresh coriander (cilantro)
  • 10 long slices bread, (see note)
  • 1 clove garlic, halved


Salmon ceviche
  • 1
    Combine salmon, juice, 2 tablespoons of the oil, cucumber, avocado, shallot and coriander in large bowl; season to taste. Spoon into 10 small glasses; cover, refrigerate 15 minutes.
  • 2
    Meanwhile, preheat grill (broiler). Brush bread with remaining oil; toast both sides under grill. Rub toast with cut-sides of garlic.
  • 3
    Serve ceviche with garlic toast.

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