Salmon Yuzu Ceviche with Avocado and crab

Posted On: 6th Jul 2015

Serves: 4



  • 16 slices super fresh salmon
  • 2 avacado
  • juice of one lime
  • 200g picked white crabmeat
  • micro cress
  • avocado oil for finishing
  • 150ml lime
  • 150ml lemon
  • 50ml yuzu juice juice
  • 1" piece ginger finely grated
  • 2 dashes of jalapeño tabasco

I love the sharp fresh flavours of Ceviches and I think any sort of uncooked fish or meat dish really is a great way to start a meal.

I have used Salmon here as it is slightly oily and works beautifully with the dressing. The avocado puree and oil, adds an extra layer of texture and colour.


Firstly make the dressing, mix all the ingredients together and chill. Then make the avocado mix, simply blitz the avocado in a high powered blender until extremely smooth, with a touch of lime and seasoning.

Then you can start plating up. Lay 4 slices of salmon, then pipe on some little dollops of avocado mix, then sprinkle with crab, cress and finally drizzle over a lot of the dressing (maybe two dessert spoons per plate) then add drops of avocado oil.

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