Kokoda & Ceviche Salmon

Next Previous

By Holly | Recipes | Comments are Closed | 13 May, 2020 | 0

[ultimate_heading main_heading=”KOKODA” alignment=”left”][/ultimate_heading]

Ingredients

1 tin coconut milk
2 tomatoes
2 lemons or limes
1 chilli copped, optional
½ red onion
300g fresh white fleshed fish

Zest one of the lemons and juice both. Chop tomatoes into quarters. Slice onion.

Cut fish into 2cm cubes. Mix all ingredients in a bowl add some salt to taste.

Set in Fridge for 1-5 hours.

[ultimate_heading main_heading=”CEVICHE SALMON” alignment=”left”][/ultimate_heading]

Ingredients

2 limes
1 chilli chopped (optional)
Fresh coriander
Coriander seeds
100ml Olive oil
300g fresh Salmon cut into 2cm cubes
Splash Tequila or Gin, optional
Whole ancho chilli, optional

Zest one of the limes and juice both, chop coriander and add to bowl with seeds, juice, oil and salmon.

Add optional ancho chilli and Tequila or gin.

Marinate for 1-2 hours. Serve with toasted bread.

[vc_separator][ultimate_heading main_heading=”RECOMMENDED PAIRING” alignment=”left”][/ultimate_heading]

No tags.

Kokoda & Ceviche Salmon