Kokoda & Ceviche Salmon

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    Kokoda & Ceviche Salmon

    KOKODA

    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.

    CEVICHE SALMON

    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.

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