Ceviche is a dish from Argentina, where the fish is "cooked" in the acid from lime. It tastes delicious as an appetizer, as part of a tapas meal or a small lunch. It is important that the fish is very fresh. I always use Salma, which is vacuum packed.

This recipe is suitable for 8 people, as an appetizer.

400 g salmon

1 pk fresh, Argentinian wild shrimp

The juice of 1 lime

1/2 mango in cubes

1 red chili, finely chopped

1 finely shredded spring onion

1 small pot of coriander, leaves only.

Cut the salmon into thin slices and place them in serving bowls. Drizzle over well with lime juice. Sprinkle over the rest of the ingredients and set cold for a minimum of 1 hour. If you prefer the salmon completely "cooked through", it can be left overnight.

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