Salmon Ceviche

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Ceviche.

I love you.

I just discovered ceviche recently, a popular South American dish. It’s raw fish marinated in acidic fruit (along with other flavorful ingredients). The acid basically “cooks” the fish but doesn’t really change the raw natural flavor. It’s pronounced “seh-vee-chey”.

Very ethnic and interesting sounding, right? They also say it’s a great cure for hangovers. There you go, a great excuse to try it. Now that I have your attention, please read on.

It’s ah-mazing. If you are a sushi lover, or even a fish lover, you will definitely like this. If you aren’t…won’t you please stick around and just check it out? You never know…it may surprise you.

Salmon Ceviche

1 lb fresh salmon filet

1 hot house cucumber

1/2 white onion

1 mango

1 tsp black sesame seeds

1 tsp white sesame seeds

1 lime, juiced

Drizzle of olive oil

Salt to taste

Dice the salmon through mango. Yes, it’s a little bit of work, but so therapeutic! You know you like to chop.

Throw the rest of the ingredients in and toss to combine, then put in the fridge for at least 30 minutes.

Isn’t it beautiful?

I just grabbed a bag of pita chips and scooped it up.

Such a fantastic appetizer/side/snack. Oh, and apparently hangover cure….but I haven’t tried that out.

Don’t be scared – try it.