1 Mix salmon, lime juice, ginger, and green chili in a bocal and let sit for 5-8 minutes.
2 Add parsley and onion; season with salt and pepper and mix well. Serve immediately so that the salmon does not lose flavor or texture.
3 Just before serving, add a few drops of olive oil and garnish with rocoto pepper. Serve with corn and sweet potatoes or yams.
Advice of Wine to combine
Suggest from Sommelier
This dish, with its citrus and spicy connotations, calls for a very dry, very fresh, and highly aromatic wine. In Chile there is just one variety that meets this description: Sauvignon Blanc from Casablanca or San Antonio. I suggest a fresh, young wine from the most recent vintage.