Jump to Main ContentJump to Primary Navigation

Recipe: Salmon and Avocado Ceviche


We’ve waited two years for Thomasina Miers’ follow-up to her cookbook Mexican Food Made Simple, but thankfully it was well worth the wait. Wahaca Mexican Food At Home is a vividly bright and mouth-watering selection of Mexican-inspired recipes, developed from Thomasina’s extensive travels across the country. Ceviché is currently the dish of the moment. It’s technically a Peruvian meal, but why not give it a fresh Mexican twist with this recipe.


268 per serving

Saturated Fat:

19.3g per serving

Preparation time:

25 minutes

Cooking time:

5 minutes

Ingredients (serves 4):

300g MSC* certified wild salmon or organic farmed salmon fillets

Juice of 1 lime

Sea salt and freshly ground black pepper

Corn tortillas or pitta breads

Extra virgin olive oil

1 avocado

2 spring onions, finely chopped

1-2 small, hot green chillies, finely sliced

1-2 teaspoons soy sauce

1 teaspoon sesame oil

Large bunch of coriander, chopped


Step 1: Preheat the oven to 200°C/gas mark 6. Skin the salmon fillets, then slice them as thinly as you can across the grain. Lay the pieces out neatly on each plate and squeeze over the juice of half the lime. Season with salt and pepper and put in the fridge for 10 minutes.

Step 2: Brush the corn tortillas or pitta breads with olive oil and bake in the oven for about 5 minutes or until crisp and golden. Keep an eye on them – they burn easily.

Step 3: Cut the avocado into quarters, peel away the skin, remove the stone and cut the flesh into thin slices. Arrange in a fan on top of the salmon and scatter with the spring onions and chilli.

Step 4: Sprinkle over the remainder of the lime juice, the soy sauce, the sesame oil and a drizzle of extra virgin olive oil and scatter over the coriander. Eat at once with the crisp tortillas.

Recipe taken from Wahaca Mexican Food At Home by Thomasina Miers, out now (£20, Hodder & Stoughton)


HERO 1.jpg

Amazing Mexican treats


Asian salmon tartare with Wasabi mayonnaise


Fast Fives: Summer Salads



Love gin, cake and Christmas? Do we have a bus tour for you...

Does exactly what it says on the tin

by Amy Swales
28 Oct 2016

The easy bake that makes you look like an expert

Low on effort, high on style

by Amy Swales
27 Oct 2016

Drop everything: chocolate butter is finally here

The stuff breakfast dreams are made of

by Sarah Biddlecombe
26 Oct 2016

Cool cocktail recipes with unusual ingredients

Expert mixologist Oskar Kinberg reveals his sipping secrets

by Amy Swales
26 Oct 2016

Our kind of cauldron: darkly delicious Halloween cocktail recipes

Jacked-up Negronis and chilli-laced concoctions

by Amy Swales
25 Oct 2016

Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016