4 hrs 15 mins
From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.
My Private Note
Units: US | Metric
- 1Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
- 2Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
- 3Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
- 4Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.
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Nutritional Facts for Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)
Serving Size: 1 (257 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 390.2
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 1.7 g
- Cholesterol 165.3 mg
- Sodium 216.5 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.5 g
- Sugars 1.8 g
- Protein 64.1 g
The following items or measurements are not included: