Lime Cured Akoya Ceviche with Salmon Caviar

Lime Cured Akoya Ceviche with Salmon Caviar
Leeuwin Coast


  • 24 Leeuwin Coast Akoya
  • 50g salmon caviar
  • 150ml lime juice
  • Pinch white pepper
  • 1 tbsp extra virgin olive oil
  • 1 tsp coriander leaves, finely chopped
  • 2 spring onions, finely chopped


  1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  2. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
  3. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
  4. Repeat on the other shell to release the meat.
  5. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
  6. Mix the lime juice, seasoning, oil and coriander.
  7. Leave for 5 minutes and transfer the Akoya to the cold marinade. Leave for 10 minutes – 3 hours.
  8. Rinse and reserve the shells to serve.
  9. Spoon Akoya back into shells, garnish with the caviar. Serve on top of crushed ice or rock salt.