Salmon and avocado ceviche
Wild salmon contains omega-3 fatty acids, and great amounts of vitamins B6 and B12, essentials for the nervous system.
Ingredients
300 g wild salmon fillets
Juice of 1 lime
Sea salt and pepper
3 large brown pitta breads
Extra virgin olive oil
1 avocado
2 spring onions, finely chopped
1-2 small green chillies, finely sliced
2 tbsp soya sauce
1 tsp hemp oil
30 g chopped coriander
Preheat oven to 200ºC.
Slice the salmon fillets as thinly as you can. Lay on a plate and squeeze over the juice of half the lime. Season with salt and pepper and put in the fridge for 10 minutes.
Brush the pitta breads with olive oil, cut into triangles and bake in the oven for about 5 minutes until they are crisp.
Cut the avocado into thin slices and lay on top of the salmon. Scatter over it the spring onions and chilli.
Sprinkle with the rest of the lime juice, the soya sauce and a drizzle of hemp oil. Scatter over the coriander.
Eat with the crisp bread.
