Salmon and avocado ceviche –

(Gustavo Arrais/)

Ingredients

2 pieces (200 g) of fresh salmon 1 small avocado (or avocado) firm and cold 2 col. (tea) extra virgin olive oil 1 pinch of salt 2 col. (soup) red onion cut into cubes 2 col. (coffee) of grated ginger 2 col. (coffee) finely chopped pepper 1/2 Sicilian lemon (zest and juice) 2 col. (dessert) coarsely chopped coriander

Way of doing

Remove the skin and spines from the salmon, cut it into small cubes and leave it in the fridge. Divide the avocado (or avocado) into 2 parts, remove the pulp from the skin carefully and cut into small cubes (a little smaller than the fish). Reserve. In a bowl, mix the salmon with the olive oil, salt, onion, ginger, pepper, lemon juice and cilantro. Then gather the avocado delicately so it doesn’t break up. Serve in the fruit shell and decorate with red onion strips.

Yield: 2 servings.
Calories per serving: 275.

Recipe suggested by functional nutritionist and chef André Luiz (@andrenutrichef), from Florianópolis.