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Serves/Makes: 4

Ingredients:

• 1 pound salmon fillets
• 2 ounces freshly squeezed orange juice
• 4 ounces freshly squeezed lime juice
• 1 red onion, finely chopped
• 1 red sweet pepper, deseeded and finely chopped
• 2 tablespoons freshly chopped coriander (cilantro)
• 1 chili, deseeded and finely chopped
• Salt

How to cook Peruvian Salmon Ceviche:

• Wash the fish under cold running water, pat dry on kitchen paper and finely dice.
• Place the diced fish in a mixing bowl together with the remaining ingredients and mix to thoroughly coat. Refrigerate for 2-4 hours before serving, mixing several times during the marinating period.

Notes:

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Peruvian Salmon Ceviche serves/makes: 4

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Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked
Cuisine: South American