Thai curry ceviche with salmon

Thai curry ceviche with salmon

Total: 45 Min. | Active: 15 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 295 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 20 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

1tbsp red curry paste
2 limes, use only the juice
200g salmon fillets without skin (sashimi quality), diced
1 mango, diced
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How it's done

Mix the curry paste with the lime juice. Add the salmon, mix together, cover and refrigerate for approx. 30 mins.

Stir in the mango, serve immediately.

Good to know
Tip: Serve with green salad or rice.

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