Salmon Ceviche in Avocado Cups

By Jane Katz
June 23, 2016
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Salmon Ceviche in Avocado Cups

Author Notes: Simple, fast, freshJane Katz

Serves: 4

  • 1 pound wild salmon filet, skin removed + cubed
  • 1 lemon, juiced
  • 1 scallion, whites thinly sliced
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons pure sesame oil
  • 1 pinch maldon salt + pepper
  • 2 avocados, halved and pit removed
  1. Toss the first 6 ingredients together in a bowl, and let them sit in the fridge for 15 minutes. After that, drain + then scoop a few tablespoons of raw salmon into the belly of the avocado. Serve immediately. I recommend you eat this with a grapefruit spoon! Fresh, filling, and healthy.

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