Salmon Ceviche with Guava Dressing
A twist on the classic ceviché.
A twist on the classic ceviché. The guava vinegar and lime juice gently cooks the salmon and imparts a tropical fresh flavour. Great as an entrée or part of a seafood lunch.
400g Good quality Salmon (Sashimi Grade)
1 small red chilli, finely chopped
Small handful finely chopped coriander
Juice of 1 lime
60mL Premium Extra Virgin Olive oil
90mL Guava Vinegar
1 Tbsp Fennel leaves
Place the salmon in the freezer for 20 minutes. Slice thinly and arrange on a plate in a single layer. Evenly drizzle the guava vinegar and olive oil over salmon.
Sprinkle with chopped coriander and chilli. Drizzle with lime juice and fennel leaves and season well. Serve immediately.