Tasmanian Salmon and Finger Lime Ceviche
Fresh Tasmanian salmon cured in citrus juice with bursts of finger lime pearls for a zesty, refreshing appetizer. This australian-inspired seafood ready in about 20 minutes pairs freshly squeezed lime juice, pulp scooped out finger limes, small, finely chopped red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 300 g, skin removed and diced into 1/2-inch cubes fresh Tasmanian salmon fillet
- 1/2 cup, freshly squeezed lime juice
- 2, pulp scooped out finger limes
- 1 small, finely chopped red chili
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped cilantro leaves
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 small, diced avocado
- 1 tbsp olive oil
Instructions
- Step 1: Place 300 g diced fresh Tasmanian salmon in a glass bowl and pour over 1/2 cup freshly squeezed lime juice. Stir gently to coat all pieces and marinate in the refrigerator for 15 minutes until salmon turns opaque.
- Step 2: Add 1/4 cup finely diced red onion, 1 small finely chopped red chili, 2 tbsp chopped cilantro leaves, 1 tsp sea salt, and 1/4 tsp black pepper to the salmon mixture. Stir gently to combine.
- Step 3: Just before serving, fold in the pulp of 2 finger limes to add bursts of citrus flavor and 1 small diced avocado for creaminess.
- Step 4: Drizzle 1 tbsp olive oil over the ceviche and toss lightly. Serve chilled in small bowls or on crisp lettuce leaves for a refreshing starter.
Frequently asked questions
How long does Tasmanian Salmon and Finger Lime Ceviche take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tasmanian Salmon and Finger Lime Ceviche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep freshly squeezed lime juice from drying out.
Can I substitute ingredients in Tasmanian Salmon and Finger Lime Ceviche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tasmanian Salmon and Finger Lime Ceviche for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tasmanian Salmon and Finger Lime Ceviche?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
