Frøya chili ceviche

Spicy salmon ceviche with chili and red onion.

Back loin

Ingredients
  • 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 
  • 20-40 min
  • Easy
  • Dinner
Preparation
  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.

ADDITIONAL EATING EXPERIENCES

Frøya laks med fennikelsalat og pesto

Frøya Salmon with fennel salad and pesto

Juicy Frøya Salmon with fennel salad parsley pesto and raspberries

The recipe
Frøya til fest; forrett med laks og trøffelchips

Frøya Salmon on truffle crisps

Truffle crisps topped with salmon, trout roe, caviar of Kalix, sour cream and Frøya Salmon

The recipe
ALL RIGHTS RESERVED INSULA AS © 2023
FRØYA IS OWNED BY INSULA AS