SALMON SEVICHE.

Ceviche is a dish made from fish or seafood. Its homeland is considered to be Peru, but such a simple and tasty snack is widespread and very popular in almost all Latin American countries. The classic method of preparation involves slicing fresh raw fish and then marinating it for a short time in freshly squeezed lime juice. Further, fresh onion rings, tomato cubes or corn can be added to taste. Hot pepper is often used, it adds piquancy At first glance, it may seem that cooking ceviche is very simple. And this is actually true, because the dish is not subjected to heat treatment, but only marinated and served. But still, there are some cooking tricks, and that will allow you to achieve the perfect taste: The first and most important rule is the high quality and freshness of products. Fish cannot be heat-treated, so pathogenic microorganisms multiply in it. That is why the product must be the newest and of the highest quality. You should not use frozen fish, even if it was fresh and just caught be