Salmón de Chile ceviche with mango and rocoto pepper
(Makes 4 servings)
INGREDIENTS
• 400 grams of Salmón de Chile, without skin
• 1 large red onion, finely cut
• 1 large ripe mango
• 1 chili pepper sliced in fine julienne
• ½ cup of cooked corn kernels (large grain, Peruvian type)
• 2 tbsp of freshly chopped cilantro
• juice of 2 lemons
• 2 tbsp of olive oil
• salt and pepper to taste
• 1 sliced cooked sweet potato
PREPARATION
1. Cut the salmon into cubes of 2 cm.
2. Peel and cut the mango into cubes of 2 cm.
3. In a bowl, mix the salmon with the red onion, cooked corn and rocoto pepper in julienne.
4. Add in the lemon juice, olive oil, and salt and pepper. Mix well.
5. Add in the chopped fresh mango, sprinkle chopped fresh cilantro and serve immediately. Accompany with cooked sweet potato, cut in medium slices.
