Salmon ceviche with avocado

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. It is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers. The fish is ‘cooked’ by the action of the acidic lime juice. Adjust the amount of chilli according to your taste.

Serves 6


  • 300g fresh salmon fillets, skinned
  • 2 limes, juice only
  • 1 fresh red chilli, seeded and very finely chopped
  • 1 tbsp olive oil
  • 1 tbsp sesame oil


  • 1 ripe avocado, peeled and diced
  • 1 tbsp lemon juice
  • 2 tbsp fresh coriander leaves
  • 2 spring onions, finely chopped
  • 1 tbsp pink peppercorns
  • Salt 


  1. Cut the fish into small cubes. 
  2. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. 
  3. Cover with a cling film and leave for 1 hour.
  4. Mix the garnish ingredients, except the coriander, together. Set aside.
  5. Season the fish with salt and scatter over the chillies. Drizzle with the oil.  
  6. Toss the fish in the mixture, and cover with cling film. Leave to marinate in the fridge for another 15-30 mins. 
  7. To serve, either mix the fish with the rest of the garnish and divide among six fruit bowls/cocktail glasses or layer the fish and the avocado mixture instead.  
  8. Sprinkle with coriander, and serve.

Recipe provided by Gaby Holland