Peru · Appetizers and Sandwiches
Salmon Ceviche
Salmon ceviche is raw salmon ‘cooked’ in lime juice, tossed with red onion, chili and cilantro until the fish turns opaque and firm.
Ingredients
- fresh salmon400 g
- avocados2
- red onion1/2
- limes, juice2
- lemon juice (about 1 lemon)40 ml
- fresh cilantro1/2 bunch
- chili pepper1
- fine sea salt (adjust to taste), plus freshly ground black pepper1 tsp
- olive oil2 tbsp
Method
- 1Raw salmon for ceviche must be previously frozen at −20°C (−4°F) for at least 24 hours, or bought labeled for raw consumption or sushi grade, to kill parasites. Clean it from bones and skin, then dice into 1.5 cm cubes. Dice the avocado the same way and thinly slice the red onion.
- 2In a bowl, combine the lime and lemon juice. Add the diced salmon and mix well. Marinate in the refrigerator for 15-20 minutes.
- 3Combine the marinated salmon, avocado, red onion, cilantro, and the chili pepper (seeded and very finely chopped) in a large bowl.
- 4Add the olive oil, salt, and pepper to taste. Gently mix to avoid mashing the avocado.
- 5Arrange on a serving plate, garnish with lime wedges and fresh herbs. Serve immediately.