This salmon ceviche is a perfect meal for a hot day.
Ceviche is a traditional Peruvian dish that consists of raw fish or seafood that is cured in citrus juices, usually lemon or lime, and seasoned with chili peppers, onions, and cilantro. It is a popular dish in Peru and other Latin American countries and has become increasingly popular in other parts of the world in recent years.
There are many different variations of ceviche, but the most common ingredients include fish, lime juice, chili peppers, onions, and cilantro. Other common ingredients include tomatoes, avocados, and corn.
Ceviche is typically served cold and is often accompanied by toasted bread or crackers. It can also be served on a bed of lettuce or in a taco or burrito.
Why you should try this recipe
Ceviche is a healthy and refreshing dish that is a good source of protein and omega-3 fatty acids. It is also a low-calorie dish that is a good choice for people who are trying to lose weight or eat a healthy diet.
Many people believe that ceviche is raw fish, but the acid in the citus juice “cooks” the fish without heat through a process called “ceviche.” In this process, the citrus causes the proteins in the fish to denature or become firm and opaque, turning the outside of the fish white while the center remains raw.
Servings: 4
Preparation time: 15 minutes
Cooking time: 60 – 90 minutes (passive time)
Ingredients
- 500 g salmon fillets or steaks
- 1 red onion, 80 g
- 1 bunch cilantro
- 1 clove garlic
- 1/3 cup of lime juice, 80 ml
- 1 tablespoon olive oil
- 7 chili peppers, some mild
- Salt to taste
Instructions for making Salmon Ceviche
1. Cut the salmon into small, bite-sized pieces. For a more uniform ceviche, try to cut the salmon pieces to the same size. This will ensure that they cook evenly in the lime juice.
2. Finely chop the red onion, cilantro, and garlic. Finely chopped ingredients will marinate more evenly and have a more pleasant texture.
3. Add the chopped chili peppers to the salmon and stir well. The chili will add a touch of spiciness to the ceviche. If you don’t like spicy food, you can omit the chilies or add only one.
4. Pour in the lime juice, olive oil, and salt to taste. The lime juice will cook the salmon and give it a sour and refreshing flavor. The olive oil will add a touch of richness and the salt will highlight the flavors of the salmon and the other ingredients.
5. Mix well and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The marinating time may vary depending on the thickness of the salmon. Thicker salmon will need to marinate for longer, while thinner salmon can marinate for less time. Serve the ceviche cold.
Variations and substitutions
- You can swap the salmon for another white-fleshed fish, such as mahi-mahi or cod.
- You can also substitute shrimp or prawns for the salmon.
- For variety, you can add jalapeño peppers, white corn kernels (not sweet), green or semi-ripe mango, or even avocado. Note that if you want to add mango, avocado, tomato, parsley, or something similar, you should do it just before serving.
- Ceviche has a lot of flavor and does not require any additional seasoning, but if you want, you can experiment with onion powder or cumin.
Tips and Tricks Section for Making Salmon Ceviche
- Use fresh, high-quality ingredients.
- Marinate the fish or seafood in citrus juice for at least 30 minutes, or up to 2 hours. Do not marinate for longer than 2 hours, as the fish or seafood may become overcooked and have a rubbery or sandy texture.
- Cut the fish or seafood into small, bite-sized pieces. Cut the pieces to the same size to ensure even cooking.
- Season the ceviche with salt, pepper, and other spices to taste. Serve the ceviche cold.
Related Recipes
Salmon Ceviche
Ingredients
- 500 g salmon fillets or steaks
- 1 red onion, 80 g
- 1 bunch cilantro
- 1 clove garlic
- 1/3 cup of lime juice, 80 ml
- 1 tablespoon olive oil
- 7 chili peppers, some mild
- Salt to taste
Instructions
- Cut the salmon into small, bite-sized pieces. To get a more uniform ceviche, try to cut the salmon pieces to the same size. This will ensure that they cook evenly in the lemon juice.
- Finely chop the red onion, cilantro, and garlic. Finely chopped ingredients will marinate more evenly and have a more pleasant texture.
- Add the chopped chili peppers to the salmon and stir well. The chili will add a touch of spiciness to the ceviche. If you don’t like spicy food, you can omit the chilies or add only one.
- Pour in the lemon juice, olive oil, and salt to taste. The lemon juice will cook the salmon and give it a sour and refreshing flavor. The olive oil will add a touch of richness and the salt will highlight the flavors of the salmon and the other ingredients.
- Mix well and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The marinating time may vary depending on the thickness of the salmon. Thicker salmon will need to marinate for longer, while thinner salmon can marinate for less time. Serve the ceviche cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
