Salmon ceviche (Salma)

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

4 lime

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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