Sexy Salmon Ceviche
A twist on a Peruvian classic by using salmon instead of white fish.
garlic clove - crushed
red chili - finely chopped
½ cup lime juice - freshly squeezed
1 tablespoon corriander - finely chopped
red onion - finely sliced
salt & pepper - to taste
baby cos lettuce leaves
Wash and slice your salmon. Place in a shallow ceramic or glass dish. Season with salt and pepper.
Combine juice, chili, garlic and corriander and pour over your salmon. Stir the fish to ensure it is completely coated with the juice mixture.
Place the sliced red onion on top of your fish while it “cooks”.
Let your fish “cook” for an hour. You can leave it for as little as 10 minutes if you are in a hurry.
Wash and trim your baby cos lettuce leaves and place on a platter. Drain the salmon mixture and place on top of your leaves.
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Another delicious recipe from www.bellyrumbles.com