Wild caught Salmon for 4 people

2 1/4 cups lime juice

1/4 cup orange juice

2 tomatoes

1/2 red onion

Handful green olives

2 jalapeno peppers

Handful cilantro 

Splash of apple cider vinegar, salt and pepper

2 avocados sliced

 

Preparation

Skin the salmon. Cut salmon into small cubes and place them in a large bowl.

Pour two cups of the lime juice all over the fish. Cover and let stand in the refrigerator for two hours.

While the fish is in the fridge, chop up tomatoes, onion, green olives, jalapeno peppers and cilantro. Set aside.

After two hours, take the fish out and rinse well. Place the fish in a clean bowl.

Add the chopped ingredients and mix well. Add the remaining lime juice and orange juice. Mix well.

Add the apple cider vinegar, salt and pepper ( to taste) Mix well and put back in the fridge for another hour. After an hour, serve the ceviche and top with sliced avocados. (Note: Serve and eat immediately.

Fish should not remain at room temperature for longer than 15 minutes.)

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