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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)


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