Ceviche is so easy & quick to make, pretty, versatile AND healthy, that it has become one of my favorites. In this version I have added pineapple to give the salmon a sweet fruit acid kick which wakes the whole thing up without the usual chili & onion.
Serve alone as a starter, with salad, or with rice in a poke bowl.
Cooking time:ACTIVE 5 min, PASSIVE 2 hours
(for 4 servings)
200 g fresh salmon
Handful of chopped fresh coriander leaves
1 tablespoon olive oil
One cup of finely chopped fresh pineapple
0,5 teaspoon salt
Cut the salmon into cubes and place in a bowl.
Squeeze the lime juice over the salmon.
Add coriander, pineapple chunks, olive oil, and salt into the bowl.
Stir carefully, cover well and place into the fridge for at least 2 hours.