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Frøya chili ceviche

Spicy salmon ceviche with chili and red onion.

Back loin

  • Frøya back-loin 
  • 2 lemons 
  • 2 avocados 
  • 2 clusters of cherry tomatoes 
  • 1 red onion 
  • 1 hot chili 
  • 1 garlic clove 
  • 1 lettuce head 
  • 4 tbs. soya sauce 
  • Fresh coriander 
  • Sesame seeds 
  1. Cut the salmon into cubes and marinate in the juice of 1 ½ lemons. Leave in the fridge for 15 minutes. 
  2. 2. Finely chop the chilli, crush the garlic clove and mix with the soya sauce and the juice from the remaining ½ lemon. This is the dressing. Cut away the seeds inside the chilli for a milder dressing. 
  3. Chop the cherry tomatoes, avocado and red onion into pieces. 
  4. Strain the lemon juice from the marinated salmon and spread the lettuce tops and the remaining vegetables on a dish, then fold in the salmon. 
  5. Pour the dressing on top and sprinkle with the sesame seeds and coriander.



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