fbpx

Recipe by Heshy Jay

Salmon Ceviche

add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

4 Hours, 10 Minutes
Diets

The best part of a party is mingling while eating — so what better way to make it easy on your guests than serving up some delicious small bites that they can snack on while they socialize? Heshy Jay is back with these sure fire ideas to make your next gathering the best one yet!

Ingredients

Main ingredients

  • 1 pound sushi grade baby salmon, diced

  • 1 avocado, diced

  • juice and zest of 2 limes

  • 1 teaspoon sugar

  • 1/2 teaspoon sriracha or chili sauce

  • 3 tablespoons Bartenura Olive Oil

Directions

Prepare the Ceviche

1.

In a nonreactive (glass or plastic) bowl, combine sugar, salt, pepper, coriander, garlic, lime juice and zest, and olive oil. Whisk until sigar has dissolved. Fold in salmon and cilantro.

2.

Refrigerate at least four hours or overnight. Add avocado immediately before serving.

3.

To serve as shown above, scoop into a small circle of tortilla shaped as a cone. Heshy shows us how it’s done.

Salmon Ceviche

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments