Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Salmon and coconut ceviche

Preparation time
Cooking time
Serves
2

Ingredients

Salmon and coconut ceviche

300g salmon skin off and reserved, cut into 2cm pieces

2 tbsp lime juice

2 tbsp coconut cream

1 long red chilli finely sliced

2 kaffir lime leaves shredded

1 just ripe avocado stone, peeled and cut into 2cm pieces

2 tbsp chopped coriander

1 tbsp desiccated coconut

1 tbsp avocado oil a pinch of salt

Crispy salmon skin

reserved salmon skin

a pinch of salt

Method

Salmon and coconut ceviche

1. Combine all the ingredients in a mixing bowl and mix gently.

Crispy salmon skin

1. Cover the salmon skin in salt them place between two lined baking trays and bake at 180 for 15 minutes until golden and crispy.

2. Set aside to cool.

To serve

2 tbsp of salmon roe

leaves from 1 stalk of coriander

1. Scoop 1⁄2 the ceviche into a large ring cutter.

2. Top with salmon roe and coriander.

3. Remove the ring cutter gently and then lay the 1 piece of salmon skin on the side.

Wine Match: Rob Dolan White Label Chardonnay 2017 & En Vie Blanc de Noir 2018

For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes

Food
Preparation time
Cooking time
Serves
2

SHARE