BC Salmon Ceviche


Serves 4
¼ cup (60 ml) fresh lime juice (about 4 limes)
¼ cup (60 ml) extra-virgin olive oil
½ cup (125 ml) coconut water
flaky sea salt, to taste
12 oz (340 g) sashimi-grade BC salmon
1 mango, peeled, pitted and diced
½ English cucumber, seeds removed and diced
1 Thai chili, seeded and thinly sliced (optional)
½ cup (125 ml) microgreens
½ cup (125 ml) toasted coconut ribbons


  1. To make dressing, in a medium bowl, whisk together lime juice, olive oil, coconut water and a pinch of salt until well combined. Set aside.
  2. Using a sharp knife, slice salmon into very thin sheets. Arrange slices, overlapping slightly, on 4 serving plates. Drizzle each with about 3 tbsp (45 ml) dressing and let sit for 2 minutes, to partially “cook” fish. Top with diced mango, cucumber, avocado and chili, if using. Drizzle with dressing, as desired, before garnishing with a scattering of microgreens and toasted coconut ribbons. Serve immediately.
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