Before I start by giving you this pretty simple yet super tasty recipe of my most favorite dish, I would like to give my fellow Latin Americans a huge THUMBS UP!
Ceviche is a house favorite for my family, we like to challenge our Ceviche by changing ingredients and by surprising our tasters.
I will go ahead and give you the recipe of our latest Ceviche and if we receive positive feedback we will upload some more variations.
Salmon Bonito CevichePrint This
- 50 gr Fresh Salmon Fillet (no skin)
- 70 gr Fresh Bonito (Palamida) Fillet
- half a persimmon
- ¼ pomelo
- a handful of pomegranate seeds
- a handful of sprouts
Take all the ingredients and chop them up to suit your taste,
I like bigger chunks of fish and big chunks of Avocado and the rest fairly small.
Prepare the sauce on the side and don’t mix it with the ingredients until you want to serve.
1 Minute before you decide to serve mix the ingredients with the sauce and serve, the reason for this is so you don’t cook the fish with the lime juice and Tabasco.
- Lime juice from 1 lime
- Atlantic Salt
- grounded black/white/red pepper (if you can get all 3 it is best)
And give us a feedback, because we have many more variations to share with you!