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.
If you make it – I’d love it if you could leave a comment on this page. Thank you