Peruvian ceviche of Andfjord Salmon

"I tasted this dish for the first time on an expedition in the Amazon. We had it served in a charming wooden hut with local white fish from the river. Lovely," says Rognan, who uses Andfjord salmon in the dish.

The first thing you need to make is the most important ingredient in a ceviche – the marinade. Ceviche is made by adding acid to seafood so that it cooks in its own juices. Rognan uses many tasty ingredients in his marinade and uses an Andfjord Salmon belly loin, i.e., the belly cut of the salmon.

Loves the combination of fruit and seafood

"For the marinade, I use a combination of maple syrup, a little salt and an aji paste, a chili paste made from Aji Amarillo chillies from Peru, the juice from 3 limes and chopped red onion. If you can't find aji paste, you can also use another type of chili paste," says Rognan.

The salmon should be left in the marinade for about 30 minutes in the refrigerator. While the marinade is cold cooking the salmon to a perfect consistency and flavour, Rognan slices some colourful fruit and vegetables to mix with the fish.

"I love the combination of fruit and seafood, so I am now slicing ripe mango and avocado into pieces and topping it with some chopped cilantro. Once the salmon is fully marinated, everything is mixed together into a delicious ceviche.

It is a simple, tasty and delicious dish that does not feel heavy, but still makes you full," says a clearly satisfied Rognan.