Salmon Ceviche |

Posted on

17 September 2012


Phil Neil, Head Chef at Gaucho

Salmon Ceviche


Red Onion
Organic Salmon
Red Jalapeno
Red Sauce
Fine Cracked Pepper


  • Cut fish into 1/4 inch dice
  • Peel red onion and cut into thin slices width ways
  • De-seed the red jalapeno and cut into julienne length ways
  • Into a metal mixing bowl place the diced salmon, season to taste with the salt and then evenly combine together with the lime vinaigrette
  • Add the red ontion, red jalapeno and coriander. Evenly mix together
  • Place neatly onto plate
  • Lace the red sauce around the ceviche
  • Peel the avocado and cut into a neat fan, place ontop of the ceviche and season the avocado with the cracked black pepper
Cooks Note

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