Peruvian Ceviche

151021 Ceviche DSC_8298
This marinade stems from the Peruvian “tiger’s milk” so popular in Peruvian dishes. It is light, sweet, sour and spicy. I like to use it with cooked shrimp.
Juice from 1 lime
Juice from ½ large orange
Juice from 1 small lemon
A pinch of salt
A few drops of Tabasco
Cooked shrimp cut into pieces
(Optional – Salmon pieces, smoked or raw of sushi quality)
1 onion, finely chopped
1 avocado, cut into small pieces
Fresh coriander leaves, chopped
Fresh coriander leaves for decoration
Combine the marinade and add the shrimp (and salmon if used) and other ingredients except for the whole coriander leaves. If using raw fish then marinate at least 2-3 hours otherwise 30 minutes should be enough.

Before serving, decorate with coriander.

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