Recipes
Lime and Salmon Ceviche

Lime and Salmon Ceviche

Name: Lime and Salmon Ceviche
Prep time: 25 min
Total time: 25 min
Yield: 4 portions
Ingredients: 4 portions salmon fillet; 4 pcs lime; 1 pc red onion; 1 handful coriander; 1 teaspoon sea salt; 1 pc chilli peppers; 30 ml olive oil; 0.5 teaspoon ground pepper

Jakub SýkoraFishPeruvian Cuisine x se líbilo

You make ceviche by cutting fresh salmon into small cubes and mixing it with thinly sliced red onion, chili and cilantro. You pour freshly squeezed lime juice over it, season with salt and refrigerate for 20 minutes until the fish turns opaque. The lime acid literally cures the fish without heat. You serve it right away in chilled bowls garnished with cilantro.

Příprava: 25min

Vaření: 0min

CELKOVÝ ČAS: 25min

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 it into small cubes about 1-1.5 cm and transfer to a large bowl.
3
Peel the onion and slice into very thin half-moons or fine rings.
4
Remove the seeds from the chili pepper and finely chop. Add according to your preferred heat level.

Marinating

5
Add the onion, chili, chopped fresh cilantro, sea salt, and freshly ground pepper to the salmon.
6
Wash the limes thoroughly, cut in half, and squeeze the juice directly into the bowl.
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, until the fish turns opaque and is cured by the lime juice.

Serving

9
After marinating, stir the ceviche once more and season with salt or lime juice to taste.
10
Serve in chilled bowls garnished with a sprig of cilantro or lime zest.