I love raw fish, sushi, avocado....sushi with avocados....raw fish with avocados....you get the picture. So I came up with this awesome Salmon Ceviche recipe which is a total umami dish. The Salmon is marinated in the best combo of flavors: Sweet, Salty, and Tangy. I pair that with a bright Avocado Salad and create the ultimate appetizer dish!

Salmon Ceviche

Prep Time
3 Hours
Total Time
3 Hours
Yield
Serves 4 (appetizer portions)

Ingredients

  • 1/2 lbs Salmon (Skin removed, bones removed & cut into 1/2" cubes)
  • 1 T Sriracha
  • 1 T Low Sodium Soy Sauce
  • 1 T Mirin
  • 1/2 T Sesame Oil
  • 1/2 tsps Sugar
  • 1/2 tsps Lemon Juice (fresh)

Directions

  • In a medium sized bowl, combine your salmon, soy sauce, sriracha, mirin, sugar, sesame oil and lemon juice. Mix together and cover with plastic wrap.
  • Let sit in the fridge for at least 3 hours before serving.
  • To assemble use a ring mold. Lay down a layer of Avocado Salad (recipe below). Top with Salmon. Garnish with Microgreens

Avocado Salad (for Ceviche)

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
10 Minutes
Yield
Serves 4

Ingredients

  • 1 small dice Avocados
  • 1 Lemon (juiced)
  • 4 sliced thin on a bias Scallions (green parts only)
  • 4 T minced Cucumber (peeled, seeds removed)
  • Salt (to taste)

Directions

  • In a bowl combine all ingredients. Taste and season with salt.