Coconut-lime Mexican Salmon Platter
Coconut Lime Salmon - “ceviche”:
- 2 x 3.5oz packs of Regal Cold Smoked Salmon
- 1 lime, zest and juice
- 1/3 cup coconut milk
- 1/2 tsp to 1 tsp hot sauce , Hot
- 1 garlic, crushed
- 1/4 tsp salt
- 1/4 red onion, finely sliced
- 1 tsp coconut sugar , (optional)
- 2 ripe avocados
- 10 cherry tomatoes
- 1 lime juice
- 1 clove or garlic, crushed
- 1/4 small red onion, finely diced (approx. 2 tbsp)
- 1/4 tsp salt or to taste
- 1/4-1/2 tsp chili flakes (optional)
- 1/2 cup chopped cilantro
- Corn chips
- Lime wedges to serve
- Extra cilantro
Zest lime and squeeze juice in to a medium size bowl. Add in crushed garlic, hot sauce, salt, sugar and coconut milk. Whisk to combine. Shred smoked salmon into smaller pieces and combine with coconut lime marinade. Cover and set aside in the fridge to marinade for 30-1hr max. You don’t want to leave it too long otherwise the acid from the lime will cook the salmon.
Make the guacamole: mash avocados until smooth. Dice cherry tomatoes and red onion into small pieces. Combine avocado, tomatoes, onion, crushed garlic, chopped coriander, lime juice, salt and chili flakes together.
Assemble: drain the salmon from the marinade juice. Spoon all of the guacamole onto a large serving plate, using spoon to smear out. Spoon the salmon on top. Serve with freshly chopped cilantro and lime wedges on the top and corn chips on the side.
Serve straight away.