Low-carb wild salmon ceviche with avocado

Low-carb wild salmon ceviche with avocado: fresh wild salmon in lime juice, served with avocado, red onion, chilli, coriander and olive oil – fresh and aromatic.

At a glance

• Serves 2
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 320 kcal per serving
• Protein: 24 g
• Fat: 21 g
• Carbs: 8 g

Ingredients

• 300 g wild salmon (sushi grade)
• 1 large avocado
• 1 small red onion
• Juice of 3 unwaxed limes
• Coarse sea salt
• 1 splash of olive oil
• ½ red chilli
• 1 large bunch of coriander

Method

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

1. Rinse the wild salmon under cold water, pat it very dry and cut it into small cubes. Finely chop the red onion, slice the chilli into thin rings, roughly chop the coriander and dice the avocado.
2. Put the wild salmon in a bowl with the lime juice and a little coarse sea salt. Leave it to marinate briefly in the fridge until the surface turns slightly opaque.
3. Fold the red onion, chilli and coriander into the wild salmon. Add a splash of olive oil and mix gently.
4. Add the avocado last and fold it in carefully so it stays creamy. Season to taste with lime juice and sea salt.
5. Chill the ceviche again briefly before serving. That way the flavours come together a little better.
6. Arrange in chilled bowls and serve straight away.

Good to know

A dish like this lives on freshness and good ingredients. It's cool, bright and pleasantly satisfying without feeling heavy.

Swaps

Wild salmon → sushi-grade Arctic char (similar protein content, also contains omega-3 fatty acids). Avocado → cucumber (fresh, high in water and with very few carbs). Red onion → spring onion (milder). Olive oil → avocado oil (mild in flavour, mainly monounsaturated fats).

Allergens

Contains fish. Raw onion and chilli aren't ideal for every child. Even after marinating in lime juice the fish is still raw: avoid it during pregnancy, and older or immunocompromised people should only eat raw fish of reliably safe quality and after professional advice.

Frequently asked questions

Which fatty acids are in wild salmon and avocado?

Wild salmon mainly provides the long-chain omega-3 fatty acids EPA and DHA. Avocado contains mostly monounsaturated fats, especially oleic acid.

How much vitamin C does the lime juice add?

Lime juice brings vitamin C, though the amount per serving is usually modest. Here it matters mainly for flavour and rounds off the fresh ingredients nicely.

Why do some people not get on with raw red onion?

Red onion contains sulphur compounds and FODMAPs, which can cause bloating or a feeling of fullness in sensitive people. How well people tolerate it varies a lot.

What does coriander provide, nutritionally?

Fresh coriander contains small amounts of vitamin K and various plant compounds. Its citrusy, fresh flavour suits lime and fish particularly well.

Does chilli suit everyone?

Chilli contains capsaicin, which is responsible for the heat. Some people handle it well, but with a sensitive stomach or irritated mucous membranes it can be unpleasant.

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