- SERVES 50 (as canapé)
- 1KG TRIMMED SALMON - CUT INTO 20GM PIECES
- 3 LIMES PEELED, CUT INTO WEDGES AND WEDGES HALVED
- 75MLS LEMON JUICE
- 5 TOMATOES - SEEDED AND CUT INTO HALF PETALS
- 5GM SALT
- 5GM CASTER SUGAR
- 250MLS OLIVE OIL
Salmon ceviche with lime and tomato
Alexander Wood
13th January 2011
Salmon ceviche with lime and tomato
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Salmon ceviche with lime and tomato recipe.
Ingredients
Method
PLACE ALL INGREDIENTS IN A NON-REACTIVE BOWL, MIX WELL, COVER AND REFRIGERATE FOR 2 DAYS
TO SERVE, CHECK SEASONING AND ADJUST IF NECESSARY
PLACE 1 PIECE SALMON, 1 TOMATO HALF PETAL AND ONE HALF LIME WEDGE, FINISH WITH A DRIZZLE OF THE MARINADE AND A SPRIG OF CHERVIL
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
