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- Lime and Salmon Ceviche
Lime and Salmon Ceviche
Ingredients
Step by step process
Preparation
- 1
Remove the skin and any bones from the salmon fillet, rinse under cold water, and pat dry with paper towels.
- 2
Cut the salmon into small cubes about 1-1.5 cm in size and transfer them to a large bowl.
- 3
Peel the onion and slice it into very thin half-moons or fine rings.
- 4
Remove the seeds from the chili pepper and finely chop it (add according to desired heat).
Marinating
- 5
Add the onion, chili, chopped fresh cilantro, sea salt, and freshly ground pepper to the chopped salmon.
- 6
Wash the lime thoroughly, cut it in half, and squeeze the juice directly into the bowl with the salmon.
TIP:Citrus juice denatures proteins in raw fish and partially cooks it, changing its texture. You can use this in ceviche as well as in seafood marinades. A shorter marinating time will affect the texture, so use fresh ingredients.
- 7
Pour in the olive oil (if using) and mix everything well.
- 8
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to marinate, until the fish becomes opaque and is cured by the lime juice.
Serving
- 9
After marinating, stir the ceviche once more and season with salt or additional lime juice to taste.
- 10
Serve in chilled bowls and garnish with a sprig of cilantro or lime zest.
More tips:
Use truly fresh salmon fillet intended for raw consumption - ideally as fresh as possible from a trusted supplier.
Serve the ceviche immediately after marinating so it retains a fresh texture and doesn’t become overly 'cooked' by the citrus.
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Topic: Peruvian Cuisine
