A few years ago I watch a Dutch program, where a musician made lunch for the talkshow host. What he made was something I had never seen before and it looked delkcious. I couldn’t wait to give it a try!!
And my expactations were met – the dish was to die for!! And very healthy too, with the good fats of the salmon as well as the avocado! Omega3 rules!
By the way, studies have shown lately that omega3 works as an antidepressant, so that is a good thing, especially with the upcoming winter…
How to make the ceviche:
Take 2 fillets of salmon, and slice them into thin slices. Lay the slices in a shallow dish and sprinkle with fresh lice. Lemon juice will also work. Make sure that the salmon is just about covered by the juice.
Leave this outside the fridge for about an hour or inside the fridge for two hours. The salmon will go lighter,a whitish pink. This is when the salmon is done. The acids of the limen/lemon in a way ‘cook’ the salmon.
After this, drain the salmon of the juice and start plating up the dish. Arrange the slices of salmon on two dishes and use avocado, cilantro, red onion (or spring onion), a little bit of finely chopped red pepper, and some olive oil.
To finish it of; some salt and pepper.