Ceviche is a dish that goes back more than 2 thousand years ago in Peru. The cooking of the fish is done through lemon and its components vary in white fish, salmon and shrimp.
This recipe can be prepared with very low levels of fat and can serve as an entree or bottom plate. In the case of Latin American ceviche iam, we will use salmon, rich in omega3 and protein.
200 gr of salmon
1 purple onion
50 grams of cob
1 1/2 lemons
Salt and pepper
1 red chile
1/4 cup of coconut milk
Cut the onion into a feather, grind the garlic with the chili and reserve next to the cob.
Cut the salmon into squares and add the onion, garlic, corn and chili. Add pieces of avocado and dress with olive oil, salt, pepper, coconut juice and lemon juice. Let marinate for 30 minutes and add fennel twigs to decorate