Salmon and Eel Ceviche

Name: Salmon and Eel Ceviche
Yield: 2
Ingredients: 200 g of fresh salmon fillet; 100 g of fresh eel fillet; 150 g of Débora tomato; salt and black pepper to taste; fresh coriander; 50 ml of olive oil; lime juice

1
200 g of fresh salmon fillet
2
100 g of fresh eel fillet
3
150 g of Débora tomato
4
salt and black pepper to taste
5
fresh coriander
6
50 ml of olive oil
7
lime juice

Ingredients

1
200 g of fresh salmon fillet
2
100 g of fresh eel fillet
3
150 g of Débora tomato
4
salt and black pepper to taste
5
fresh coriander
6
50 ml of olive oil
7
lime juice

Directions

1
Cut the fish into medium-sized cubes (about the size of a mouthful)
2
Remove the peel and seeds from the tomatoes and cut them into small pieces
3
Chop the coriander coarsely
4
Squeeze lime juice over the fish and let it marinate for about 30 minutes
5
Afterwards, season the fish with salt, black pepper, and coriander
6
Then, drizzle the mixture with olive oil, add the chopped tomatoes, and serve in individual bowls or a large serving dish accompanied by pratinhos.