
Cold water shrimp and salmon ceviche
Prep: 45 Mins
Serves: 4
INGREDIENTS
- 250 g Olivia cold water shrimp, thawed and well drained
- 250 g thawed and well drained Olivia salmon cut into cubes
- Marinade
- 125 ml lime juice
- grated zest of 1/2 lime
- 30 ml olive oil
- 5 ml sugar
- 45 ml fresh cilantro, chopped
- 60 ml finely diced cucumber
- 125 ml chopped red onion
- 15 ml chopped jalapeno
- Salt and pepper to taste
- Garnish
- 15 ml olive oil
- 250 ml cubed avocado (approx. 1 large avocado)
- a few slices of cucumber
- 1 cup Olivia cold water shrimp, thawed and well drained
- 1 cup thawed and well drained Olivia salmon cut into cubes
- Marinade
- 1/2 cup lime juice
- grated zest of 1/2 lime
- 2 tbsp olive oil
- 1 tsp sugar
- 3 tbsp fresh cilantro, chopped
- 1/4 cup finely diced cucumber
- 1/2 cup chopped red onion
- 1 tbsp chopped jalapeno
- Salt and pepper to taste
- Garnish
- 1 tbsp olive oil
- 1 cup cubed avocado (approx. 1 large avocado)
- a few slices of cucumber
TO MAKE
- Thaw and dry the cold water shrimp and salmon separately in paper towels to remove excess moisture.
- In a 30 cm X 23 cm (12 X 9 inch) glass dish, spread the salmon and cold water shrimp in a single layer.
- In a large bowl, combine all the marinade ingredients and mix. Salt and pepper. Divide the marinade over the cold water shrimp and salmon.
- Cover with plastic wrap. Refrigerate 30 minutes.
- Divide the cold-water shrimp and marinated salmon among four plates. Garnish with avocado, cucumber slices and sprinkle with cilantro. Serve with tortilla chips if desired.