Cesar Bartolini

Salmon ceviche with pink grapefruit and avocado

Ceviche de salmon con pomelo rosado y palta

banner
Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Food and Cooking of Argentina
The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

  • About

This is a fantastic dish for hot summer days as no cooking is involved. Ceviche – ‘cooking’ the fish in citrus juices – is often made with white fish, but here fresh salmon is used. Serve as a light lunch for four, or as an appetizer for six people.

Ingredients

  • 500 g/1¼ lb very fresh salmon, boned and skinned
  • 1 pink grapefruit

Method

  1. Put the salmon on a tray or large plate and lightly sprinkle with salt. Cover and chill in the refrigerator for 20 minutes.
  2. Meanwhile, working over a bowl to catch the juices, peel the grapefruit and cut between the membranes to cut out the segments, dropping them into the bowl. Squeeze the juice from the membranes into the bowl.