
Scandinavian Ceviche
A delicious peruvian dish. Gluten-free friendly. Dairy-free option.
Total Time
68 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 grapefruit
- 1/2 avocado
- 4 ounces pre sliced gravlax (or smoked salmon)
- 2 tbsp finely diced red onion
Instructions
- 1
Fillet the grapefruit by first cutting off the peel so that the citrus flesh is exposed.
- 2
Then cut out the fillets by angling the knife and cutting by the natural partings.
- 3
The fillets come out in half moon shapes.
- 4
Cut the fillets into 1/2 inch pieces.
- 5
Peel and chop the red onion coarsely.
- 6
Peel the avocado and cut into 1/2 inch cubes.
- 7
Do the same with the salmon slices.
- 8
Mix all the ingredients in a plastic bowl or plastic bag.
- 9
Let the mixture soak for at least an hour in the fridge.
- 10
Serve the ceviche in shot glasses with a teaspoon.
- 11
Ceviche tastes best cool, so serve the shot glasses on a deep tray filled with ice.
- 12
This dish keeps well in the refrigerator and can be prepared up to twenty-four hours beforehand; the citrus juice ensures the avocado doesn't turn brown and dull.
- 13
Make a more traditional ceviche by using raw fish, shrimp, or scallops.
- 14
Use lime juice instead of grapefruit, and add chopped tomatoes and cilantro.
- 15
Use white fish, such as cod or snapper.