• 400 grams of Salmón de Chile fillet
• Juice of 2 lemons
• Zest of 1 lemon
• Coarse salt and pepper to taste
• 1/2 chopped red pepper
• 1/2 green pepper
• 1/2 bunch of finely chopped parsley
• 1 scallion, white section, finely chopped
• 1 tbsp of strong mustard
• 4 tbsp of olive oil
• Lettuce leaves for serving
Dressing:
• 1/2 bunch of coriander and 1 cup of olive oil
PREPARATION
1. Cut the salmon into small cubes.
2. Mix the salmon, lemon juice, and salt and pepper in a bowl.
3. Add the chopped chives, chopped red and green peppers, mustard and olive oil. Mix well and chill in the refrigerator for 10 minutes.
4. Serve the ceviche on individual plates on top of the lettuce leaves and sprinkled with lemon zest.
