Olive Magazine

Salmon and crab ceviche

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

Ceviche is both fresh, easy and low fat. Eaten raw, this recipe with crab and salmon is paired with a citrus-chilli dressing and makes a good appetiser or light lunch. It's served with a punchy dressing of chilli, lime, coriander and grapefruit

Nutrition:
NutrientUnit
kcal180
fat9.5g
carbs3.7g
fibre0.1g
protein20.2g
salt0.33g
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Try this fresh salmon ceviche, then check out our Peruvian scallops, Peruvian stew, pisco sour and more Peruvian recipes.

Ingredients

  • 500g organic salmon fillet, skinless
  • 100g fresh white crab meat, carefully picked through to make sure there is no shell

dressing

  • 3 limes, ½ a lime zested and the rest juiced to make 50ml
  • 2 tbsp grapefruit juice
  • ½ small grapefruit, segmented
  • ½ red chilli, seeded and finely diced
  • 1 tbsp golden caster sugar
  • a couple of dashes Tabasco sauce
  • a handful of sprouts or leaves coriander

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.

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