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    You are in: Home / Recipes / Lime, Chilli & Coriander/Cilantro Salmon (Ceviche) Recipe
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    Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Wendy-Bob's Note:

    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.

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    Units: US | Metric


    1. 1
      Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
    2. 2
      Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
    3. 3
      Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
    4. 4
      Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.

    Ratings & Reviews:


    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:

    fresh ginger

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