Salmon Ceviche with Seaweed


450g Salmon ​

10g dried Seaweed / (equivalent to 75g soaked)​​

1 large mango​

1 large avocado ​

1 red onion​

5 coriander leaves (separate the leaves)​

1/2 chilean pepper

2 lemons​ (juice)

Olive oil to taste​

Salt to taste​​


Soak dried Seaweed in cold water for 10-15 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Chop the salmon, mango and avocado into small cubes.

Chop the onion, coriander leaves and Chilean pepper to taste.

Mix the lemon juice and olive oil to taste.

Add the well-soaked seaweed and all the ingredients and season with salt to taste.

Use a mould to make individual plates. Decorate with edible flowers and dress with sweet and sour sauce.

Serve with toasts.

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