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Summer ceviche
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
citrus juicer, cutting board, knife, large bowl, whisk, cooking spoon
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How-To Videos
How to prepare lemongrass
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Nutrition per serving
Step 1/ 5
- 2½ limes
- citrus juicer
Cut limes in half and juice.
Step 2/ 5
- ½ red onion
- ½ bell pepper
- ½ stalk celery
- 2½ cherry tomatoes
- 1 stalks green onions
- ½ chili pepper
- 5 g cilantro
- ½ stalk lemongrass
- cutting board
- knife
Finely dice red onion, bell pepper, celery, and tomatoes. Cut green onions into rings. Deseed chili and finely mince. Pluck cilantro leaves and roughly chop. Peel lemongrass and cut into fine rings.
Step 3/ 5
- ž tbsp olive oil
- ½ tbsp white wine vinegar
- large bowl
- whisk
In a large bowl, whisk together lime juice, olive oil, and white wine vinegar.
Step 4/ 5
- 250 g salmon fillet
- cutting board
- knife
Either finely dice salmon fillet or cut into thin slices.
Step 5/ 5
- brown sugar
- salt
- pepper
- large bowl
- cooking spoon
Add red onion, bell pepper, celery, tomatoes, green onions, chili, lemongrass, and salmon to large bowl with olive oil mixture. Season to taste with salt, pepper, and brown sugar and mix well. Allow to marinate for approx. 15 - 25 min. Garnish with cilantro before serving. Enjoy!
Enjoy your meal!
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