Colorful food with lots of flavor.
- 400 gram Frøya Backloin
- 2 pcs avocado
- 1 pcs mango
- 1 pcs red chili
- 3 pcs lime
- 1 pcs lemon
- 2 tsp sugar
- 0,5 tsp salt
- 0,5 pcs red onion
- a little good olive oil
- fresh coriander
This is superfood for the body and taste buds. When it comes to cooking with raw fish, I am concerned with quality. Today I have used Frøya Salmon which is a sushi quality salmon that can be safely eaten raw. Ceviche is a classic Peruvian dish that has been popular here for a few years now. When raw fish is marinated in citrus, it creates a nice consistency and very good taste.
Start by squeezing the juice of lime and lemon into a slightly large bowl. Add sugar, salt and finely chopped red onion. Cut the salmon into equal cubes. I cut cubes of about 1 cm. Put the fish in the citrus mixture. Mix gently and cover with plastic. Put the bowl to marinate in the fridge for 45 minutes.
Cut the mango and avocado into pieces and place on a serving platter.
Take the salmon out of the fridge and pour off most of the citrus water. Place the salmon cubes on top of the avocado and mango.
Pour over some good olive oil and sprinkle with fresh red chili in thin slices and fresh coriander. Now you can enjoy a wonderful Ceviche. Good luck.