Name: Salmon ceviche
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 500 gram (1-pound) salmon fillet, skinned, chopped finely; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) extra virgin olive oil; 2 lebanese cucumbers (340g), chopped finely; 1 small avocado (200g), chopped finely; 1 shallot (25g), chopped finely; 1/2 cup coarsely chopped fresh coriander (cilantro); 10 long slices bread, (see note); 1 clove garlic, halved

Salmon ceviche

We used a baguette for the garlic toast. If making this dish a few hours ahead, combine ingredients, except for cucumber, in large bowl; toss cucumber through just before serving. The longer the salmon marinates with the lime, the more 'cooked' it will be.

Ingredients

500 gram (1-pound) salmon fillet, skinned, chopped finely

1/4 cup (60ml) lime juice

1/4 cup (60ml) extra virgin olive oil

2 lebanese cucumbers (340g), chopped finely

1 small avocado (200g), chopped finely

1 shallot (25g), chopped finely

1/2 cup coarsely chopped fresh coriander (cilantro)

10 long slices bread, (see note)

1 clove garlic, halved

Method

1.Combine salmon, juice, 2 tablespoons of the oil, cucumber, avocado, shallot and coriander in large bowl; season to taste. Spoon into 10 small glasses; cover, refrigerate 15 minutes.

2.Meanwhile, preheat grill (broiler). Brush bread with remaining oil; toast both sides under grill. Rub toast with cut-sides of garlic.

3.Serve ceviche with garlic toast.

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