Servings: 1
INGREDIENTS
- ½ pound/200 grams sushi-grade skinless salmon filet, cut into small/tiny cubes
- 1 avocado, cut into small/tiny cubes
- 1 teaspoon green chili pepper, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon toasted sesame oil
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 pinch coarse salt
INSTRUCTIONS
- Mix all the ingredients in a bowl, except for the lemon zest and avocado. Refrigerate for 30 minutes.
- Add the avocado and mix again. Arrange the ceviche in a ring mold and add lemon zest, then remove the ring and serve.