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!