Ceviche of salmon and crab with chilli, lime, coriander and grapefruit recipe | olivemagazine

Name: Ceviche of salmon and crab with chilli, lime, coriander and grapefruit recipe | olivemagazine
Ingredients: 500g organic salmon fillet skinless; 100g fresh white crab meat carefully picked through to make sure there is no shell; 3 limes ½ a lime zested and the rest juiced to make 50ml; 2 tbsp grapefruit juice; ½ small grapefruit segmented; ½ red chilli seeded and finely diced; 1 tbsp golden caster sugar; a couple of dashes Tabasco sauce; a handful of sprouts or leaves coriander

www.olivemagazine.com

Ceviche is both fresh, easy and low fat. Eaten raw, this recipe with crab and salmon is paired with a citrus-chilli dressing for an appetiser or light lunch.

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Ingredients

500g organic salmon fillet skinless
100g fresh white crab meat carefully picked through to make sure there is no shell
3 limes ½ a lime zested and the rest juiced to make 50ml
2 tbsp grapefruit juice
½ small grapefruit segmented
½ red chilli seeded and finely diced
1 tbsp golden caster sugar
a couple of dashes Tabasco sauce
a handful of sprouts or leaves coriander