Better Than a Seafood Bar: The Secret to Making Restaurant-Quality Salmon Ceviche in 15 Minutes
The taste of Peruvian cuisine in your kitchen.
When daily dinner routine at home becomes a little bit too boring, the crave for something exotic comes along, prompting us to go explore other countries’ cuisines while looking for a match.
One of the most tempting options might be salmon ceviche, a refreshing citrus-filled dish mixed with salmon and all kinds of vegetables originally coming from Peru. This snack will surely bring something new and extraordinary to your table — just make sure you use fresh salmon.
Ingredients: 300 g of fresh salmon fillet, 2–3 limes (or 1–2 lemons), 1/2 red onion, 1/2 cucumbers (optional), 1 chili pepper (to taste), 2–3 sprigs of cilantro, salt and freshly ground black pepper to taste, 1–2 tbsp of olive oil.
Cut the salmon fillet into small cubes and remove any bones. Slice the red onion into thin half-rings, dice the cucumber into small cubes. Finely chop the chili pepper and cilantro.
Combine the fish, vegetables, and herbs in a bowl, then season with salt and pepper to taste. Squeeze the juice from the lime (or lemon) and pour it over the contents of the bowl, then stir. Add the olive oil and stir again.
Cover with plastic wrap and refrigerate for 15–30 minutes to marinate.
Serve chilled, garnished with fresh herbs and lime slices.
