Larb Salmon Ceviche Recipe | Yummly
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Larb Salmon Ceviche

AZLINBLOOR
8Ingredients
20Minutes
160Calories
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Description

Thai Influenced but Latin American in origin, this Larb Salmon Ceviche is a piquant dish of salmon marinated in hot, sour and sweet flavours, giving you fork after fork of umami bliss!

Ingredients

US|METRIC
4 SERVINGS
  • 2 salmon fillets (about 250g - 300g in total weight, skinless)
  • rice (ground toasted)
  • 2 limes
  • 1 teaspoon chilli flakes
  • 1 handful coriander leaves (fresh)
  • 3 spring onions
  • 2 sprigs fresh mint leaves (only)
  • 1 dash freshly ground black pepper
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    Directions

    1. Let's make the marinade first. Finely chop all the herbs and place in a small bowl. (It makes sense to chop the herbs before the fish, unless you use different boards for meat and vegetables; my chopping boards all go in the dishwasher).
    2. Add all the other marinade ingredients (from the lime juice down) and stir thoroughly. Set aside.
    3. Now let's work on the salmon. Remove any dark meat on the underside of the salmon. We're going for pure orange flesh here, for the best taste.
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    NutritionView More

    160Calories
    Sodium2% DV40mg
    Fat11% DV7g
    Protein25% DV13g
    Carbs4% DV12g
    Fiber8% DV2g
    Calories160Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol30mg10%
    Sodium40mg2%
    Potassium340mg10%
    Protein13g25%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A10%
    Vitamin C40%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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