Peruvian Salmon Ceviche

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

Peruvian Salmon Ceviche Recipe Card

7 thoughts on “Peruvian Salmon Ceviche”

    1. 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,

Leave a Reply

Your email address will not be published. Required fields are marked *