Salmon and avocado ceviche with coconut and arugula

Salmon and avocado ceviche with coconut and arugula is a vibrant and refreshing dish that combines the rich flavors of fresh salmon and creamy avocado with the zesty kick of lime and red chili pepper. The addition of dried coconut and arugula gives it a tropical twist and a hint of bitterness, creating a perfect symphony of flavors. This dish is not only delicious but also packed with nutrients, making it a great choice for a light and healthy meal.

Ingredients:

Instructions:

Tips:

- Use the freshest salmon possible to ensure the best taste and texture. If you're unsure about the freshness of your salmon, consider freezing it first to kill any potential parasites.

- To evenly coat the salmon with lime juice, massage the lime juice into the cubed salmon pieces gently before adding other ingredients.

- Dice the avocado just before serving to prevent it from browning. If you need to prepare it in advance, toss the avocado pieces in a little lime juice to keep them fresh.

- For a less spicy version, you can remove the seeds and membranes from the red chili peppers, or use a milder chili variety.

- Toast the dried coconut meat lightly in a dry skillet over medium heat to bring out its natural sweetness and add a crunchy texture to the ceviche.

- Serve the ceviche immediately after mixing to preserve the fresh flavors and textures of the ingredients.

This salmon and avocado ceviche with coconut and arugula is a perfect dish for warm weather or as an appetizer for any meal. The tangy lime juice and spicy chili peppers beautifully complement the rich salmon and avocado, while the coconut and arugula add unique texture and flavor. Enjoy this nutrient-packed, refreshing dish with friends and family!