Scandinavian Ceviche

Ingredients for Scandinavian Ceviche

• 1 grapefruit

• 1/2 avocado

• 110g pre sliced gravlax (or smoked salmon)

• 2 tablespoons finely diced red onion

How to make Scandinavian Ceviche

1. Fillet the grapefruit by first cutting off the peel so that the citrus flesh is exposed. Then cut out the fillets by angling the knife and cutting by the natural partings. The fillets come out in half moon shapes. Cut the fillets into 1/2 inch pieces.

2. Peel and chop the red onion coarsely. Peel the avocado and cut into 1/2 inch cubes. Do the same with the salmon slices.

3. Mix all the ingredients in a plastic bowl or plastic bag. Let the mixture soak for at least an hour in the fridge.

Serve the ceviche in shot glasses with a teaspoon. Ceviche tastes best cool, so serve the shot glasses on a deep tray filled with ice.

This dish keeps well in the refrigerator and can be prepared up to twenty-four hours beforehand; the citrus juice ensures the avocado doesn't turn brown and dull.

Make a more traditional ceviche by using raw fish, prawns, or scallops. Use lime juice instead of grapefruit, and add chopped tomatoes and coriander. Use white fish, such as cod or snapper. Always freeze the fish for at least 3 days before you use it to kill any possible parasites.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.