This Peruvian Salmon Ceviche makes a really fresh, delicious, colourful dinner. Made with thinly sliced salmon, tomato, avocado, spring onion, soy beans, mango and a sauce (Tiger’s milk) made with garlic, ginger, lime & soy. I serve it with brown basmati rice. Really light but filling.
https://youtu.be/Wz-9DSEBkNw
If you make it – I’d love it if you could leave a comment on this page. Thank you
love, love, love!
Thank you so much. Did you make it? xx
Made it. Amazing. Thank you 😊
Hi. Do you use raw salmon for this recipe or do you need sushi grade salmon. Thank you.
Hi,
I use raw salmon, freshly delivered from my fishmonger. I don’t use sushi grade salmon. The lime ‘cooks’ it slightly too.
Hope that helps,
Judianne
This is now my go to recipe…. absolutely love it, as dies everyone I serve it to .
Thank you so much Zoe. I feel the same. There’s literally never any leftovers!