Peruvian Ceviche-Inspired Paleo Snack: Citrus Cured Salmon Bites with Avocado Salsa

Allergens

Fish (Salmon)

Ingredients

• 1 lb fresh salmon fillet, skin removed
• 1/4 cup freshly squeezed lime juice
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp freshly squeezed orange juice
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 1 small ripe avocado, diced
• 1 small red onion, finely chopped
• 2 radishes, thinly sliced into ribbons
• 2 tbsp fresh cilantro, chopped
• 1 lime, zested and juiced
• Salt, to taste

Instructions

1. In a nonreactive dish, combine the salmon with lime, lemon, and orange juices, along with the cumin and black pepper. Gently mix to ensure even coverage. Cover and refrigerate for 2 hours or until the salmon is opaque and firm.
2. While the salmon cures, prepare the avocado salsa by combining the diced avocado, red onion, radish ribbons, cilantro, lime zest and juice in a small bowl. Season with salt to taste and set aside.
3. Once the salmon has finished curing, remove from the refrigerator and discard the marinade. Slice the salmon into bite sized pieces and season with additional salt if needed.
4. Assemble the bites by placing a piece of cured salmon atop each serving plate, followed by a generous spoonful of avocado salsa.
5. Serve immediately and enjoy this Peruvian inspired Paleo snack!

Chef’s Insight

The combination of citrus and salmon is a classic pairing in Peruvian cuisine, while the avocado salsa adds a touch of creaminess that complements the dish beautifully.

Notes

Feel free to experiment with different types of fish or seafood for this recipe.