This recipe is a bit different from what I usually cook, and I indeed am stepping out of my comfort zone! I’ll be honest – I don’t like coconuts, and this is quite the only way I actually enjoy them – when it’s coconut cream and it’s used in a sauce or a caramel.
Now this quick dish goes wonderful with steamed rice, fried rice or even pasta sauce!
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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.
Blood, Fire and the Pillars of Smoke 