1 kilo diced salmon fillet
1 cup Lola Naty’s coco vinegar picante ,
1 tbsp sea salt
2 tbsp coco sugar
3 pcs lime juice plus peel
2 red onions (chopped)
100 grams wansoy
Place the diced salmon in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator for about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the Lola Naty’s coco vinegar picante, coco sugar, red onions and wansoy. Season with salt and pepper to taste. Serve chilled.