Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

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READY IN: 4hrs 15mins
Recipe by Wendy-Bob

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.

Ingredients Nutrition


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

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