Ōra King Salmon Ceviche with Avocado and Quinoa Salad


By Norka Mella Munoz, Mangapapa Hotel, Hawke’s Bay


500 grams Ōra King Salmon (medium diced)
Juice of 5 lemons (3 for marinating, 2 for dressing)
½ red capsicum, finely diced
½ yellow capsicum, finely diced
1 red onion, finely diced
½ bunch fresh coriander, chopped
1 clove of garlic, crushed
3 tbsp olive oil
1 medium avocado, finely diced
Salt and pepper
100 grams mixed quinoa, red and white
500 ml water


For quinoa

  1. Rinse quinoa under cold running water, add drained quinoa to pot with 500 ml water and pinch of salt. Bring to boil. Cover and reduce the temperature. Simmer for 10-15 minutes until water is absorbed and grains are cooked.

For salmon

  1. In a bowl combine, the diced salmon and juice of 3 lemons mix and cover, rest in the fridge for 20 minutes.
  2. In a second bowl combine the capsicums, onion, garlic, olive oil, coriander and salt and pepper. Reserve half of this mixture to be combined with the cooked quinoa. Season to taste.
  3. After 20 minutes, drain the salmon and combine with the other half of the capsicum mixture. Add avocado and juice of two lemons with seasoning to taste.

To serve

  1. In a glass or bowl place the quinoa in the base, ceviche on top and garnish with coriander leaves.