Ecuadorian Salmon Ceviche Recipe

Serves/Makes: 4

Ingredients:

• 1 pound fresh salmon fillets, cut into cubes
• 1 cucumber, cut into thin slices
• 4 gherkins, chopped finely
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon capers
• 1 tablespoon dill, chopped
• 1 tablespoon mustard
• Salt and pepper to taste

How to cook Ecuadorian Salmon Ceviche:

• Mix the salmon with the lemon juice, olive oil, dill, mustard and salt and fresh milled pepper to taste.
• Leave to marinate for 1 hour.
• Add the gherkins and capers and stir.
• Arrange the cucumber slices on a plate and put the salmon in the middle.

Notes:
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Ecuadorian Salmon Ceviche serves/makes: 4

Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked
Cuisine: South American