Salmon and Avocado Ceviche

Ingredients

• Atlantic salmon

  Fish, wild, cooked, dry heat

  14 oz or 397g

• Lime juice

  Raw

  ⅓ cup or 81g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Onions

  Raw

  1 medium or 110g

• Limes

  Raw

  1 fruit or 67g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ¼ cup or 21g

• Arugula

  Raw

  ½ cup or 10g

Directions

1. Combine the salmon, lime juice, and red and green chili peppers in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Add the onion, avocado, lime, and coconut. Gently toss mixture until just combined.
3. Place an 3-4 inch pastry cutter on a serving plate. Spoon one quarter of the mixture into the pastry cutter and gently press with the back of a spoon. Remove the cutter. Repeat with remaining salmon mixture on serving dishes. Top with a small dollop of salmon roe (optional) and sprinkle with arugula. Enjoyed!

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