On the days where I visit the gym, I try and make sure I have a light meal at least an hour before my class. Any sooner and I’ll have indigestion, however I’ve noticed that if I don’t eat something an hour or two before the class, I barely have enough energy. I was sorting through my freezer looking at what I could make when I noticed I still had a few fillets of salmon. I had visited the Sydney Fish Markets a couple of weeks ago with The Sister and her fiance, and bought a few fillets of perch and salmon to freeze. So long as you freeze the fish as soon as you purchase it, it lasts for a good couple of weeks.
I had been having flashbacks of my great recent foodie trip down to Melbourne, where I had gobbled down an amazing ceviche with coconut and lime at Mamasita. With this in mind, I had a flick through my cookbooks and eventually came up with this stunning fresh, light and quick little meal that would be perfectly suited as an entree to any impressive home dinner party. You can use corn chips if you like, but all I had was a packet of corn mountain bread at home which I thought was a healthier alternative.
To serve two, you will need:
- One salmon fillet, skinned, pin-boned;
- Juice of one lime;
- Two kaffir lime leaves;
- 2 tablespoons moist coconut flakes;
- 1/2 avocado;
- 1/4 Spanish onion, finely chopped;
- One birds-eye red chilli, seeds removed, finely chopped;
- Two pieces of corn mountain bread;
- Extra virgin olive oil, for drizzling;
- Salt flakes and freshly cracked black pepper;
- Extra lime wedges, for serving.
Preheat the oven to 200 degrees Celcius. Slice the salmon into 1cm thick slices and then 1cm cubes. This will allow you to pick out any bones you may have missed.
Place into a small bowl and squeeze over the juice of the lime. Cover with cling wrap and allow to sit in the fridge for half an hour. The acids will “cook” the salmon.
In the meantime, cut each sheet of corn mountain bread into eighths and arrange on baking trays lined with non-stick paper. Drizzle lightly with olive oil and place the trays into the preheated oven, baking for 10 minutes or so until the bread is crisp and brown. Place to one side and allow to cool.
Remove the salmon from the fridge and drain off the excess juice, then add the coconut flakes, chilli and finely chopped Spanish onion. Take one kaffir lime leaf and cut away the stem before finely shredding it and adding it to the mixture. Stir into the salmon mix. Take the quarter avocado and dice it into 1cm cubes before gently stirring through. Season with salt to taste.
Place a food preparation ring on the plate, then spoon in the ceviche, pressing down lightly and then gently lifting the ring upwards.
Garnish with a little shredded kaffir lime, then crack over a generous amount of black pepper. Serve with the toasted mountain bread and a wedge of lime.
Talk about a sophisticated power-up pre-workout meal! 😉 Have an amazing week, lovelies xx