This is light, it is fresh, the flavours amazing. We like to serve it in baby cos lettuce cups. But it is great with crisp Italian ciabatta bread also.
I have put it in the lunch category as it is a light lunch on a Sunday morning for us, but it probably should be in the dinner category as a starter.
Sorry about the photo below, not my best, but I forget to photograph my food most of the time.
4 x 200g skinless salmon fillets, pinboned, cut into 1-2cm cubes
1/4 cup (60ml) lime juice, plus lime wedges to serve
1 long red chilli, seeds removed, finely chopped
2 kaffir lime leaves, finely shredded
1 large avocado, cut into 1-2cm pieces
2 tablespoons avocado oil or extra virgin olive oil, plus extra to drizzle
1/4 cup chopped coriander leaves
Toasted ciabatta or baby cos lettuce cups, to serve
Combine salmon, lime juice, chilli and kaffir lime leaves in a large glass or ceramic bowl. Toss gently, cover with cling film, chill in the refrigerator for 30 minutes to marinate.
Add avocado, oil and coriander to the salmon mixture and toss gently. Season with salt and pepper.
Serve in a bowl in the centre of the table or divide among plates. Drizzle with extra oil and serve with ciabatta, salad cups and lime wedges.
Pin it: www.pinterest.com/pin/399413060683876609/