No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (380g) Recipe makes 4 servings The following items or measurements are not included below: 4 cm fresh ginger
Calories 390
Calories from Fat 100		(25%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 216mg		9%
Potassium 1155mg		33%
Total Carbohydrate 5.8g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.9g
Protein 64.1g		128%
detailed view... how is this calculated?

Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

Recipe #240451 | 4¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wendy-Bob
Jul 14, 2007

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.

SERVES 4 -6 (change servings and units)

Ingredients

4 skinned salmon fillets
4 limes, juice of
2 red chilies (more if you like it hotter)
2 tablespoons fresh coriander or cilantro (chopped)
1/4 teaspoon ground cumin
2 garlic cloves (finely chopped)
4 cm grated fresh ginger

Directions

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.