Servings: 4 as an appetizer
One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s safe to eat this way as long as you buy “flash-frozen at sea” wild salmon. In Peru, ceviche is traditionally served with popcorn for a crunchy contrast, but tortilla chips are tasty with it, too.
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Light and tasty recipe. Straight forward to assemble. A lot of chopping for large quantities but easy to throw together and estimate quantities for a small serving. I substituted Rice Krispies for corn chips / popcorn which worked well adding a crunchy texture.
Excellent. Made it twice now. Used tomatoes instead of mango, though because we don't care for mango....and ceviche needs tomatoes!
Made this dish at a party this weekend and it was a huge success. Flavorful, wonderful colors and textures. The only reason I did not give it a 5 star rating is the time it took to prepare. Cutting Salmon, mango and avadcado into 1/4 inch cubes takes a lot of time. If you are preparing it for a large group, as I was, you need to start the night before and have as much as possible ready to combine the next day.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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