Jump to Main ContentJump to Primary Navigation
Top

Recipe: Salmon and Avocado Ceviche

ceviche-wahaca.jpg

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.

Kcal:

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

Method

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)

Related

HERO 1.jpg

Amazing Mexican treats

recipe1.jpg

Asian salmon tartare with Wasabi mayonnaise

salad-summer-2.jpg

Fast Fives: Summer Salads

Comments

Latest...

How to make ice-cream flowers

Our new Instagrammable obsession by Amy Swales

25 May 2016

The giant London gin distillery you'll be able to spend the night in

A must-visit for any gin fans by Sarah Biddlecombe

25 May 2016

Ten of the best English wines

Reds, whites and sparkling to rival Champagne by Victoria Gray

24 May 2016

The best and coolest gluten-free restaurants, cafes and bakeries in the UK

We bring you 30 places to chow down sans gluten by Sejal Kapadia Pocha

24 May 2016

Still or sparkling? A water-only cocktail bar is coming to London

“One can actually taste the region and depth from which the water comes” by Amy Swales

23 May 2016

Cook like a pro: vegetarian recipes from London's hottest restaurants

Get that veggie dinner party planned by Amy Swales

20 May 2016

Hemsley + Hemsley’s weekly shopping list

The bestselling cookbook authors share what they pick up at the supermarket (or whole foods store) by Helen Bownass

18 May 2016

10 reasons to go vegetarian

It's not all animal welfare and environmentalism by Harriet Hall

17 May 2016

How to make your perfume in cocktail form

Mix your own scented drinks by Lucy Frith

16 May 2016

Ten sandwiches to up your lunch game in London

Lobster brioche or Nutella toastie? The choice is yours... by Amy Swales

10 May 2016