Salmon Ceviche

Name: Salmon Ceviche
Yield: 5
Ingredients: 1 1/3 cups of orange juice; 1/2 cup of extra virgin olive oil; 1/4 cup of soy sauce; 4 tablespoons of finely chopped ginger; 2 tablespoons of lime juice; 1 kg of salmon fillet, skin and bones removed

1
1 1/3 cups of orange juice
2
1/2 cup of extra virgin olive oil
3
1/4 cup of soy sauce
4
4 tablespoons of finely chopped ginger
5
2 tablespoons of lime juice
6
1 kg of salmon fillet, skin and bones removed

Ingredients

1
1 1/3 cups of orange juice
2
1/2 cup of extra virgin olive oil
3
1/4 cup of soy sauce
4
4 tablespoons of finely chopped ginger
5
2 tablespoons of lime juice
6
1 kg of salmon fillet, skin and bones removed

Directions

1
Wash the salmon well and dry with paper towels
2
Cut into bite-sized pieces and arrange on a refrigerator tray
3
Cover with orange and lime juices
4
Seal with plastic wrap and refrigerate for 30 minutes
5
Drain the liquid, arrange the salmon on plates, and sprinkle with ginger
6
Mix olive oil with soy sauce, heat until warm, and drizzle over the fish
7
Serve with boiled potatoes, green papaya salad, or steamed beans seasoned with black pepper and olive oil.