in Latin America

Ceviche with salmon

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Ingredients for 4 servings:

  • 200 g salmon
  • 1 lemon(s)
  • 1 lime(s)
  • 200 g tomatoes
  • 100 g red onion(s)
  • 1 bunch of parsley
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Cut the salmon fillet into thin slices. Squeeze the lemon and lime and squeeze the juice over the fish. Cover with cling film and let it rest in the refrigerator overnight. Deseed the tomatoes and finely dice them. Do the same with the onions and parsley, preferably as finely as possible. Mix everything together just before serving and season with salt to taste. Serve immediately, cold (because of the raw fish).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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