Guacamole Ceviche with Bell Pepper Puree

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Serve as a fresh starter or a light main course. If you can’t find sushi grade salmon (or don’t like raw fish ceviche), then please use smoked salmon.

Avocado Puree:
2 avocados, mashed (I like to use a potato masher for this in order to leave the avocado a bit chunky)
Juice of 2 limes
1/2 tomato, finely chopped
1 small red onion, finely chopped
Salt and pepper
A few drops of tabasco

Ceviche:
Fresh salmon (Salma salmon is a great sushi grade salmon to use)
Marinade:
Juice of 2 limes
1 small red chili, chopped
1-2 tomatoes, seeds removed and finely chopped
1 small red onion, finely chopped
Cilantro/coriander leaves, chopped
Salt and pepper

Pepper Puree:
2 red bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave
2 yellow bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave

Decoration:
½ red bell pepper, very finely diced (fine brunoise)
½ yellow bell pepper, very finely diced (fine brunoise)
Coriander leaves

1. Make the marinade.
2. Slice the salmon thinly and add the marinade. Set aside for 30-60 minutes.
3. Combine all ingredients for the avocado puree. Cover with plastic and chill in the fridge.
4. Steam or grill (in the oven) the red peppers until softened. Remove the skins. Add the sweetener and mix into a puree.
5. Do the same for the yellow peppers.
6. Dice the peppers for decoration.
7. On a plate, spoon the red and the yellow purees next to each other, sprinkle the diced peppers on the opposite color.
8. Using a ring mold, first spoon the avocado puree on the bottom, then add a thick layer of salmon.