Sponsored by Frøya Salmon

Ceviche with salmon, avocado and mango - healthy, tasty and sour!

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.

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Step 1

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.

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Step 2

Cut the mango and avocado into pieces and place on a serving platter.

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Step 3

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.

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Step 4

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.

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