A very cute Peruvian appetizer that has gained mega popularity throughout the Latin American continent and even beyond. The essence of the recipe is simple: the freshest fatty sea fish is marinated in citrus juice with chili peppers. In Peru, ceviche is served with fried sweet potatoes and cornbread. I personally like salmon in lime juice and without any garnishes!

Summary

Ingredients

• Salmon 600 g
• Lime 2 pcs
• Orange 2 pcs
• Kumquat 6-8 pcs
• Red onion 1 pc
• Cilantro 1 bundle
• Chili pepper 1 pod
• Salt 1 tablespoon

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Instructions

1. Remove skin and bones from salmon. Cut the fillet into cubes with a side of 1×1.
2. Chop the red onion into thin quarter rings. Cut the chili peppers into slices, remove the seeds.
3. Cut the kumquat into “washers”, remove the bones.
4. Halve the lime and orange. Squeeze the juice out of the lime, extract the pulp from the orange with a sharp knife between the shutters, collect the juice.
5. Finely chop the cilantro.
6. In a working bowl, combine salmon, lime and orange juice, onion, cilantro, orange pulp, and kumquat slices, salt, and refrigerate for 15-20 minutes – let the fish soak a little with fruit and vegetable juices and serve.

Enjoy your meal!