Ceviche-Peruvian Appetizer Recipe

Peruvian ceviche cab be prepared with just about any kind of fish. This ceviche recipe is made with salmon. Fish contain unsaturated fatty acids, which, may help lower your cholesterol. Omega-3 fatty acids acids have been shown to help reduce inflammation in the body, which means a healthier you!

Omega-3 fatty acids are also believed to improve learning ability in children, decrease triglycerides, lower blood pressure, reduce blood clotting, enhance immune function and improve arthritis symptoms. Consuming one to two servings a week of fish, particularly fish that's rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death.


• 14 oz. Salmon Filets
• 2 fl.oz. Fresh squeezed Orange Juice
• 4 fl.oz. Fresh squeezed Lime Juice
• 1 Red Onion, finely chopped
• 1 Red Capsicum (sweet pepper), deseed, finely chopped
• 2 Tablespoons freshly chopped cilantro
• 1 Chili pepper, deseeded and finely chopped
• Salt to taste


Wash salmon under cold running water, pat dry with paper towels, then dice into tiny chunks.
Place the diced fish in a bowl together with the rest of the ingredients and mix to thoroughly coat the fish. Refrigerate for 2 to 4 hours before serving.
Mix several times while marinating.