Ceviche salmon

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  • Norwegian salmon: 600 g
  • Files: 100 g
  • Chopped coriander: 50 g
  • Peppers: 100 g
  • Salt: taste.
  • Pepper: taste.
  • Chopped onion: 50 g
  • Lettuce bouquet: 200 g
  • Vinaigrette herbs: 10 cl
  • Herbs to decorate: 10 g


Despinhar the salmon and cut into small cubes. Cut the peppers into small cubes.

Mix salmon with sweet pepper, cilantro, onion, salt and pepper, and the juice of files.

Put a little bit of lettuce in the center of the dish. To override the fish marinated.

Season with vinaigrette, herbs, pepper mill. Decorate with herbs and gomo of lima.

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