Ceviche Salmon with Mango and Green Chilli Recipe

How to Make Ceviche Salmon with Mango and Green Chilli


  1. 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.
  2. Place thinly sliced salmon on a decorative serving platter. Top with mango cubes and scatter with sliced green chillies. Sprinkle with chopped coriander leaves.
  3. 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.