Keto salmon ceviche with avocado

Keto salmon ceviche with avocado: a fresh low-carb recipe with salmon, lime juice, avocado, onion and coriander – bright in flavour and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 32 g
• Fat: 32 g
• Carbs: 4 g

Ingredients

• 300 g wild salmon fillet
• 1 avocado
• 1 onion
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 handful of coriander
• 1 pinch of salt
• 1 pinch of chilli

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the salmon fillet into small cubes and put it in a cold glass bowl. Use sushi-grade salmon that has been frozen beforehand, and work with good kitchen hygiene.
2. Mix the salmon with the lime juice, salt and chilli. Leave it briefly in the fridge so the flavours come together.
3. Peel the onion and cut it into thin rings. Roughly chop the coriander.
4. Halve the avocado, remove the stone and dice the flesh. Add the avocado, onion and coriander to the marinated salmon.
5. Gently fold everything together and drizzle the ceviche with the olive oil. Taste and add more salt and lime juice if needed.
6. Serve the keto salmon ceviche well chilled, straight after mixing, in bowls or on plates.

Good to know

Fresh, cool and refreshingly unfussy. This dish is all about good-quality fish and neat knife work. Just the thing when you want something light with character.

Swaps

Salmon → Arctic char (also provides protein and omega-3 fatty acids; the same raw-fish advice applies); coriander → parsley (milder in flavour, also brings plant compounds); onion → shallot (often finer and a little milder); olive oil → avocado oil (also mainly monounsaturated fats)

Allergens

Contains fish. Because the fish is raw, it isn't suitable for young children or in pregnancy.

Dairy-free recipes