It is quite an interesting fact that marinated mushrooms are most known as classic Russian dish, regardless of the fact many world kitchens make an extensive use of this wonderful ingredient. Marinated mushrooms – be it champignons or any other – were mostly considered either as pickles or, more popular, as the bite following a shot of an ice chilled vodka. So, as a tribute to this wonderful dish, here’s my version of it – quick, easy and very tasty!
The origins of ceviche are the coastal areas of Latin America… It’s basic principle is the same in all ceviche variations – raw fish cured with citrus juice and spiced with some hot peppers, such as chili or similar. In many cases, to ease the bite of the hot pepper, some fruity sweetness is added. So here’s my version for salmon ceviche, enriched with kiwi and pear, and heated with red chili pepper.