Salmon or trout ceviche with lime and ginger

2-3 people 

 

Ingredients

300 g fresh salmon or trout fillet

1 lemon, juiced 

2  limes, juiced (approx 2-3 tbsp juice)  

Approx 1 cm ginger, finely grated  

1 avocado, diced 

½  mango, diced

1 spring onion, finely sliced 

 

1 tbsp mct oil

Salt to taste

Handful of coriander, chopped 

 

Optional: 

A pinch of chili powder  

Chili flakes and black sesame seeds to serve

 

How to

1. Mix citrus juice in a bowl and finely grind a piece of ginger. Add a pinch of salt. 

2. Cut the fish in small cubes. Mix with the lemon mix and let this sit about 20-30 min (until almost ready).

3. Meanwhile, prepare all the other ingredients and when the fish is almost ready add the rest of ingredients to the bowl leaving the chopped coriander and mct oil for last and then mix well.

4. Add salt to taste – if needed. 

5. Serve immediately with a mixed leafy green salad or gluten free seed crispbread (recipe can be found in Stig’s recipe book). 

 

Note: If you choose wild fish make sure you freeze it for at least 3 days in -18c in order to eliminate potential parasites. No need to freeze farmed fish but choose a high quality sustainable farming source or sushi grade. 

 

Health benefits  

This is an Omega-3 boosting fresh dish perfect for sharing. Served best with some other vegetable side dishes. 

Salmon and trout contain high levels of the essential omega-3. Other recommended fish sources high in omega-3 are mackerel, anchovy, sardines and herring. Aim for 2-3 portions of fatty fish per week. 

You can also get omega-3 from vegetarian sources for ex flaxseeds, hemp seeds, walnuts, chia seeds and algal oil are all good options to include in your daily diet. 

Complement your diet with an omega-3 supplement. 

 

Read more about omega-3 here.