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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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