Ceviche is a delicious dish, which is actually from Peru, but is used in large parts of Central and South America. I use ceviche either as an appetizer or as part of a tapas meal. Here I have used salmon, but it also goes well with other fish species, such as cod, tuna or halibut. There is a chemical reaction between the glue and the fish, which causes the fish to "boil" and not appear raw, after a while.
200 g salmon
1 handful of finely chopped, fresh coriander
½ red chili
¼ ts salt
¼ ts sort pepper
Divide the salmon into small cubes of approx. ½ x ½ cm.
Squeeze the lime juice over the fish. Mix in finely chopped chili and coriander. Let the ceviche stand and cook for approx. ½ - 1 hour. Season with salt and pepper. Serve with fresh green salad and some good bread.
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