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ORA King Salmon Ceviche

How to prepare Salmon Ceviche

This great recipe came from our great partners ORA King and from Chef Ollie Hansford. This dish is ideal to enjoy as a shared starter, and great served like a crudité style with Belgian endive or baby gem leaves to use as cups.

Learn more about ORA King Salmon here

Difficulty Level:    

Yield: 2 Servings


7 ounces Ōra King Salmon Belly
2x Limes (Zest and Juice)
½ Bunch Coriander
½ Red Onion
1x Red Chilli (Seeds Removed)
50ml Olive Oil
½ tsp Sugar
Black Pepper
2x French Breakfast Radish
1/2 Avocado
Baby Bitter Leaves
Creme Fresh


How to prepare the dish 
  1. Skin and dice the salmon into 1/2 inch cubes and leave to one side in the fridge.
  2. For the dressing you need to finely dice the red onion, chilli and coriander, then ad into a bowl with the zest and juice of the limes, sugar, black pepper and a good pinch of salt.
  3. Combine with the olive oil.
  4. When ready to serve, mix the salmon into the marinade and mix well, allow to sit and marinade for 4-5 minutes to allow the salt and acid to slightly cook the fish. Taste as you might need to adjust the seasoning. 

How to assembly the dish 

  1. Place a small spoon of crème fraiche at the bottom of the bowl.
  2. Add the marinated salmon ceviche, then garnish with finely sliced radish, diced avocado, baby bitter leaves, and finely chopped chives.
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