Salmon Ceviche

Patrick Evans

Loch Duart Salmon

Premium Supplier 12th March 2020

Salmon Ceviche

60 min

A beautiful, colourful and elegant appetiser, perfect to be served with oatcakes.

Read the full recipe here:


  • 2x 140g Loch Duart Salmon Fillet Portions
  • 1x Avocado
  • ½ Red Onion
  • 2x Limes
  • Coriander
  • Salt and Pepper


Sprinkle the salmon fillets with salt and leave in the fridge for 20 mins
Wash the salt off the fillets, pat dry and then dice into 1cm cubes and put into a mixing bowl
Juice the limes then add the juice into the mixing bowl with the salmon, stir through and place into the fridge for 45 mins
Cut the Avocado in half, de-stone and then dice
Finely slice the red onion
After 45 mins, remove the salmon and gently toss incorporating the rest of the ingredients
Place into the desired serving bowls, sprinkle with freshly ground black pepper and garnish with coriander

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