Salmon and crab ceviche
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 500g organic salmon filletskinless
- 100g fresh white crab meatcarefully picked through to make sure there is no shell
dressing
- 3 limes½ a lime zested and the rest juiced to make 50ml
- 2 tbsp grapefruit juice
- ½ small grapefruitsegmented
- ½ red chilliseeded and finely diced
- 1 tbsp golden caster sugar
- a couple of dashes Tabasco sauce
- a handful of sprouts or leaves coriander
Nutrition: per serving
- kcal180
- fat9.5g
- carbs3.7g
- fibre0.1g
- protein20.2g
- salt0.33g
Method
step 1
Salt the salmon lightly and leave for 10-15 minutes, wash off the salt and then slice very thinly.
step 2
To make the dressing, mix the lime juice and zest and grapefruit juice and segments with the chilli. Add the sugar and tabasco to adjust the flavour – the dressing should be sharp and spicy.
step 3
When you are ready to plate up, stir the coriander into the dressing. Put the salmon onto the plates so that it only just overlaps, and sprinkle the crab meat over the salmon. Drizzle the dressing over the salmon, making sure you cover it evenly.
