Ceviche means to marinade seafood in citrus juices. The citrus marinade 'lightly cooks' the salmon leaving it soft and tender. Try more Woman's Weekly recipes
Ceviche means to marinate seafood in citrus juices. The citrus marinade 'lightly cooks' the salmon leaving it soft and tender. Serve with a side of green beans and summer strawberries
Ingredients
Juice of 1 lemon, 2 limes and 2 oranges
1 red chilli, deseeded and finely diced
500g (1lb) salmon fillet, in one piece, if possible
300g (10oz) fine green beans
4tbsp olive oil
18 small strawberries
Salt and freshly-ground black pepper
1tbsp finely chopped fresh chives
Pinch of sugar
Watercress, or pea tops, to garnish
WEIGHT CONVERTER
grams
to
cups
Method
Mix the citrus fruit juices and chilli in a large, shallow bowl.
Cut the salmon into 18 strips about 1cm (½in) wide. Lay the strips in the juices and coat them. Cover with cling film and chill for about four hours, to marinate.
Add the beans to a pan of boiling water and cook for 2-3 mins, then drain and refresh under cold running water or iced water. Drain and dry the beans, and toss them in 1tbsp of the oil.
Arrange the drained salmon strips on plates, then spoon on the beans and sliced strawberries. Whisk 3 tbsp of the chilli marinade with the rest of the oil. Add seasoning, chives, and the sugar to sweeten the dressing. Spoon over the salad. Garnish with a few leaves.
Top Tip for making Salmon ceviche with strawberry salad
If you can't get salmon fillet in one piece, buy a pack of 4 and cut each one into 3 slices.
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