Peruvian Salmon Ceviche
by Editorial Staff
Ceviche is a fish or seafood dish. Peru is considered the birthplace of the switch, but today it is popular in many countries of Latin America. The dish consists of finely chopped raw fish, which is briefly marinated in lime juice. Red onion cut into rings or Peruvian hot pepper rocoto are added to the fish.
Ingredients
- Chilled salmon 300 g.
- Lime, lemon, sweet pepper, red onion 1 pc.
- Oranges 3 pcs.
- Tomatoes 2 pcs.
- Olives 20 pcs.
- Cilantro
- Salt
- Hot chili
- Pepper mix
Directions
- Cut the fish into small pieces, put it in a glass container.
- Pour with lime juice, leave for 5 minutes
- Add lemon juice, leave for another 10 minutes.
- Cut the onion into feathers, add salt and crush it with your hands. Rinse with running water.
- Cut the tomatoes into cubes and season with salt.
- Remove seeds and stalks from pepper, cut into small cubes.
- Cut the olives into rings.
- Transfer all the ingredients to a bowl for the fish, salt and pepper with hot pepper, and mix.
- Cover with freshly squeezed orange juice.
- Mix.
- Leave to infuse for half an hour.
- Add coarsely chopped cilantro before serving.
Enjoy your meal!
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