Ceviche

  • 200 g Salmon filet (wild) or sea bream
  • 2 table spoons San Omega oil
  • 1 lemon
  • Dill or fresh koriander
  • 1 fresh red chilli shell

Rub some of the lemon skin, squeeze the juice of lemon and then mix with the oil in a bowl. Cut the salmon or sea bream fillet into thin slices and cover with the lemon oil marinade. Let the dish stay for at 2 hours cold, turning once.

Before sering add a little salt and dill or coriander. If you like it a bit “sharper”, then add chopped chili shell according to your taste.

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