Salmon Ceviche

I whipped up an incredible Peruvian dish with a delightful deshi twist. This ceviche is a festival of vibrant flavors—imagine marinating the fish in a zesty wave of freshly squeezed lime juice, combined with the sweet bursts of pineapple and pomelo, paired with the rich notes of black olives and crunchy onions. To turn up the heat, I added fiery naga chili, creating an exhilarating kick, along with rosella petals for a tart and subtly floral flavor. A splash of kashundi that took it over the top! I plated this beautiful ceviche with tangy olive juice that ties it all together.