Ceviche is a seafood dish that is especially popular in coastal regions of Central and South America. Peruvians consider Ceviche to be a part of their “national heritage” and have even declared a holiday in its honor.
Typically, it is made from fresh raw fish that is marinated in citrus juices, such as lemon or lime, and seasoned with onions, salt, red pepper, cilantro or coriander. Along with flavoring the salad, marinating in citric acid causes the protein in the fish to appear cooked, a process known as denaturation. Ceviche is often served with complementary flavors like sweet potato, avocado, lettuce, plantain chips or corn.
This recipe for Salmon Ceviche uses wild herbs, Scandinavian olive oil, Viking Salt and pink peppercorns from the Fisherman Spice Kit Travel Case by Terre Exotique.
1 Norwegian salmon fillet
2 teaspoons of Scandinavian olive oil
1 pinch/teaspoon of mix of wild herbs from Crete
1 teaspoon of Viking salt
1 teaspoon of pink peppercorns from Madagascar
Add chopped tomatoes, cilantro, onions and peppers to taste
1. With tweezers, bone the fish
2. Thinly slice the fillet
3. Place the slices of salmon in a shallow serving platter
4. Sprinkle with the Scandinavian olive oil and lime juice. Add Viking salt, mix wild herbs and pink peppercorns. Mix in the chopped vegetables.
5. Marinate in the refrigerator about 10 minutes and savor!