Ceviche is fish pickled lightly in acid - typically it's made with a firm white-fleshed fish but Guy takes a turn on the dish highlighting the classic combination of salmon and avocado.




Skill level

Average: 5 (1 vote)


  • 300 g sashimi - grade salmon, thinly sliced
  • 1 long red chilli, seeds removed, thinly sliced
  • 1 red onion, thinly sliced 
  • ½ firm mango, thinly sliced  
  • 2 avocados, diced
  • ¼ cup coriander leaves
  • Corn chips, to serve



  • 6 finger limes, pearls scraped
  • 3 limes, juice, rind and chopped segments
  • 2 oranges, juice and chopped segments
  • 60 ml (¼ cup) extra virgin olive oil 
  • 80 ml (⅓ cup) coconut water 
  • Pinch sea salt flakes 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the dressing, place all the ingredients in a bowl and stir to combine.
  1. Arrange the salmon on a large serving platter. Drizzle with half the dressing and stand for 2 minutes to partially cook the fish.
  1. Scatter the salmon with the chilli, onion, mango, avocado and a little of the remaining dressing.
  1. Scatter with coriander leaves and serve immediately with a side of corn chips for scooping.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.