Ingredients
Scale
- 8 ounces fresh salmon skin removed
- 1 avocado
- 1/4 C diced tomato
- 2 tbsp fresh lime juice
- 1 tsp kosher salt
- dash of sesame oil
- 1 tsp fresh chives chopped
- pinch of black sesame seeds
- pinch of white sesame seeds
Instructions
- Start by cutting your salmon into 1/4 inch pieces and place in mixing bowl.
- Add fresh lime juice, sesame oil and salt and toss.
- Refrigerate 1o minutes.
- Dice avocado into 1/4 in pieces and to salmon along with tomatoes and toss.
- Serve over a bed of greens and sprinkle with sesame seeds.
- Garnish with chives.
- Serve with crackers or toast points.
Notes
- Ceviche tastes the best on the day that you make it. It can be kept in the fridge for up to one day, but keep in mind the lime will still be "cooking" the fish, so the taste will change a bit.
- Prep Time: 15 minutes
- Cook Time: n/a
- Category: appetizer
Nutrition
- Serving Size: 6 oz portion
- Calories: 374
- Sugar: 1.1 g
- Sodium: 719.2 mg
- Fat: 25.8 g
- Carbohydrates: 12.2 g
- Protein: 27.9 g
- Cholesterol: 57.9 mg