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Salmon fish ceviche with avocado
4 servings40 min
Salmon - 400 grams, Lemons - 1 pc., Lime - 1 pc., Oranges - 2 pcs., Tomatoes - 2 pcs., Bell peppers - 1 pc., Avocado - 1 pc., Onions - 1 pc., Olives - 20 pcs., Cilantro greens - to taste, Salt - to taste, Black ground pepper - to taste, Chili pepper - to taste
How to make fish ceviche from salmon with avocado? Prepare all the products you need to make a recipe. It is better to use fresh fish that has not been frozen. Salmon, red trout, semga and so on are great for ceviche. 
Remove the skin from the salmon. Cut the fillet into small pieces of the same size. Send the salmon to a deep bowl that fits the size. Squeeze in the lemon and lime juice. This time I used two medium-sized lemons. Mix everything well and leave to marinate for 10-15 minutes. During this time, the fish will turn white, which suggests that under the influence of acid, the proteins that the red fish contains are denaturated. 
And at this time, deal with the rest of the products. Peel the onions. Rinse all vegetables under running cold water. Cut the tomatoes into small cubes, and chop the onions with thin feathers. 
Cut the bell peppers in half and remove the seeds with the core. Cut the olives into circles. If you take peppers and olives of different colors, then the finished dish will look very bright and appetizing. 
Send tomatoes, bell peppers, onions and olives to a bowl of pickled salmon. Squeeze in the juice of two large oranges. 
Mix everything well, add salt and ground black pepper to taste. If desired, add the chilli flakes at this stage. Stir everything again and leave to infuse for 20 minutes. 
Cut the avocados into small cubes and send to all components. Stir and taste again. If necessary, add salt and pepper. To finish, add the cilantro greens or parsley, chopped finely. 
Salmon ceviche is ready, you can serve!