Ceviche Salmon with Mango and Green Chilli Recipe
How to Make Ceviche Salmon with Mango and Green Chilli
- Make the dressing first. Combine garlic, olive oil, lime juice, white wine vinegar and white sugar into a jar with a screw-top lid, and shake vigoursly to combine. Set aside in fridge for 15 minutes for flavours to develop.
- Place thinly sliced salmon on a decorative serving platter. Top with mango cubes and scatter with sliced green chillies. Sprinkle with chopped coriander leaves.
- Remove dressing from fridge and shake. Drizzle dressing over everything and season with a little salt and pepper. Dress with a few fresh edible flowers (if using) and serve immediately.
Optional: Add half an avocado, cut into 1cm cubes.