Salmon ceviche

400 g salmon (trout)
Juice of 3-4 limes (2 lemons)
1 small purple onion
1/2 bunch of cilantro
1 chilli pepper (amount to taste)
Salt, sugar, pepper

HOW TO COOK:

1. Cut the salmon fillet into small cubes (

1x1 cm) or plates at an angle of 45°, place in glass or porcelain dishes. Add salt.

2. Cut an onion (preferably purple) into “feathers”, place in a colander, sprinkle with salt (large is better), or maybe with sugar. Mash with your hand until the juice comes out. Leave for a few minutes, rinse under running cool water, squeeze well and add to the fish. Mix.

3. Finely chop the hot pepper (rocoto, chili) and add to the fish.

4. Pour in lime juice so that all the pieces, if lightly compacted, are covered with the marinade.

5. Refrigerate for about an hour.

BY THE WAY: look how the color and appearance of the salmon had changed by this time.

6. Before serving, adjust salt and spiciness, sprinkle generously with roughly chopped cilantro. Serve as an aperitif or as a snack.

BY THE WAY: the fish is marinated without cilantro; it is added just before serving. It turns out very elegant if you mix two types of fish - reddish and snow-white. Ceviche is also prepared from seafood - scallops, boiled shrimp, octopus.

Salmon ceviche

Salmon ceviche is a national dish of the peoples of Latin America, which was able to win the hearts of almost all Russians. This is a real find for housewives, because ceviche is prepared very simply using a variety of products, does not require any special expenses, and its taste and presentation will not leave anyone indifferent. The main thing that remains constant in making ceviche is seafood, they can be different depending on your preferences - shellfish, fish, crustaceans, both fresh (this is provided by the traditional recipe) and salted, boiled and fried. Now we will look at recipes for making salmon ceviche, tell you where this dish came from and how wonderful it is to serve it at a festive table.

Salmon ceviche: what is it anyway?

The fame of ceviche came from Ecuador and Peru. This is a common dish of the peoples of Latin America and it is prepared in these countries from the freshest fatty snow-white fish. Our ceviche recipe has undergone some modification of its composition, and more often housewives make this dish by choosing salmon fish. The main highlight of this treat lies in the fact that it is fish meat (the main ingredient) for ceviche without any heat treatment. It is “boiled” in lemon juice under the influence of the acid contained in this juice.

Because pieces of seafood are marinated, they retain all the benefits, as well as the delicate taste and smell, plus the risk of making a “rubber” snack is eliminated if, for example, shellfish is taken as the main ingredient. Ceviche is served beautifully on tortillas (flatbread made from corn flour) or in wine glasses, topped with marinade

How to make salmon ceviche

This is a very common dish that can be served as an appetizer or as an aperitif. A good option for a romantic date or just a business meeting.

Prepare for 3-4 servings:

• — Salmon (take one meat without bones) – 400 gr.
• — Lemon – 2 pcs. (juice will come in handy).
• — Purple onion – 1 pc. (medium size, small).
• — Chili pepper – 1 or ½ part of a pod to taste.
• — Cilantro – a few sprigs.
• - Sugar, ground pepper and salt.

The manufacturing process will be like this.

1. Cut the meat of the freshest or pre-frozen salmon into small cubes, maybe into plates, the main thing is that the pieces are small, and they can be put into the mouth at a time, without biting.
2. Place the fish in any deep glass plate (you can take porcelain dishes), add salt and stir.
3. Chop the peeled onion into half rings, place in a colander, sprinkle with a mixture of salt and sugar, crush the ingredients with your hands until the juice appears, then steam the onion for 7 minutes and wash under cool running water.
4. Add the onion with the fish, stir gently with your hands so as not to destroy the pieces of salmon.
5. Peel the insides and chop the chili pepper as finely as possible, add it to the rest of the ingredients, add a little ground pepper.
6. Squeeze the juice out of the lemons, pour it over your food, compact it, but so as not to destroy the integrity of the fish, leave it in the refrigerator for an hour.
7. Prepare the wine glasses, place the main set of goods there, distributing them in equal parts, and then pour the marinade remaining in the plate over everything. Decorate the top with cilantro, which can be coarsely chopped or simply torn with your hands. The ceremonial appetizer is ready, bon appetit!

Didn't manage to prepare the dish? Don't be shy, ask me individually.Go

Salmon and avocado ceviche

A unique appetizer, uniquely served in avocado boats. If desired, the marinade in this recipe can be varied with spices such as fennel, coriander, and thyme. You can lay out the products either by mixing them or in layers.

• — Salmon fillet – 0.5 kg.
• — Lime – 1 pc. (you will need 1.5 tablespoons of juice)
• — Natural orange juice – 250 ml (can be squeezed out without the help of others).
• - Grapefruit juice - the same amount as orange juice, can also be squeezed independently from new fruits.
• — Testicles – 4 pcs.
• — Avocado – 1 fruit.
• — Cherry tomatoes – 50-70 gr.
• — One small fresh cucumber.
• -Vegetable oil – 170 ml.
• - A bunch of cilantro and dill - only 50-60 grams. greenery
• — Hot pepper – 1 pc.
• - Salt and ginger to taste.

1. • Cut the salmon into cubes with sides measuring about 1 cm.
2. • Peel the ginger and grate it on a small grater.
3. • Chop the greens.
4. • Mix grapefruit, lime and orange juices.
5. • Add crushed chili pods, ginger, vegetable oil (20-30 ml.), salt to the juice.
6. • Pour the purchased marinade over the fish and place in a cool place for 20-30 minutes.
7. • Separate the yolks, beat them with a blender, adding the remaining oil and chopped herbs.
8. • Cut the cherry into slices, peel the cucumber.
9. • Cut the avocado in half, remove the bone, remove the flesh, cut it into cubes, leaving the skin for serving. Before insertion, do not forget to rinse the fruit.
10. • Mix tomatoes, cucumber and avocado, sprinkle with lemon juice.
11. • Place fish, herbs, vegetables in avocado boats, pour over the prepared egg sauce. You can decorate the top with a sprig of cilantro or dill.

Salmon ceviche with mango and avocado

A unique, indescribably warm and succulent fish appetizer that can be served with sweet potato, cassava, traditional rice and even popcorn. We will prepare ceviche, combining ingredients; you can, if desired, lay out the ingredients in layers as you like.

We take for the dish:

• — Salmon fish (fillet) – 350 gr.
• — Ripe juicy mango – 1 fruit.
• - One avocado.
• - One onion (preferably purple).
• — Thick-walled pepper, sweet – 1 pc. (it is best to take a reddish color).
• - Not enough cilantro.

To make the marinade we take:

• — Rice vinegar – a third of a glass of 200 ml.
• — Lime juice/lemons – squeezed from half a citrus.
• - Olive oil or any vegetable oil - 7 tablespoons.
• - Mirin - the same amount as vinegar.
• — Finely grated fresh ginger root – a spoonful or a little less.
• — Ground aromatic pepper, salt.

How to properly prepare a festive meal.

1. • Cut the fish (in this case we take salmon meat, this fish is more suitable for this dish) into fillets, finely cut into small pieces.
2. • Wash mango and avocado, remove seeds, peel, and cut into cubes.
3. • Peel, wash, and cut bell peppers into cubes or narrow strips.
4. • Peel the onion and chop finely.
5. • Tear the cilantro with your hands or roughly chop it with a knife (the greens should not be very small).
6. • Mix all prepared foods.
7. • Now is the time to start marinating. To make it, combine all the above ingredients in a deep bowl, add a little zest along with citrus juice, add salt and pepper to taste, and stir. Let the dressing sit for 10 minutes.
8. • Season the vegetables and fish with the marinade, stir, lightly compact with your hands, and leave in the refrigerator for 15 minutes.
9. • Form your dish using a salad ring, garnish with herbs, reddish caviar if desired, or olives or black olives.

On a note! To the salmon in this recipe you can add a little squid or octopus, which must be cleaned and boiled before using. Mirin, if you don’t have such a product on hand, you can replace it with dry sherry; instead of bell pepper, you can take a little celery and chili pepper.

Salmon ceviche with mango and avocado is ready, bon appetit!

Salmon ceviche recipe

The homeland of ceviche (ceviche in Spanish) is Peru. At first it was prepared by Indian fishermen in coastal villages. But due to the ease of preparation and inimitable taste, this dish has become popular all over the world.

It is prepared both in poor houses of seaside towns and in the most luxurious Michelin-starred restaurants, decorating the photo of this dish on the cover of the menu.

Step by step recipe

The highlight of making salmon ceviche is that the fish is not subjected to any heat treatment, so its properties should not cause even the slightest criticism. The acid from lemon juice, in which seafood is marinated, denatures (cooks) the protein.

• Salmon 400 gr
• Lime 4 pcs
• Onion 1 piece
• Fresh cilantro ¼ bunch
• Chili pepper ½ pod
• Salt and sugar to taste

By the way, you can experiment with the colors of taste and try combining the juice of several types of citrus fruits. Quite common are ceviche recipes that combine lemon or lime juice with orange juice in a 1:1 or 1:2 ratio, then the appetizer comes out the most fragrant and slightly sweet. From time to time, grapefruit juice is also consumed in its pure form - it is sour in itself, and the bitterness inherent in this fruit will harmoniously join the overall symphony of the dish.

Serve the appetizer in portions, garnishing with cilantro leaves. That's it, you can post a photo and start tasting.

By the way, using the same recipe you can prepare salmon (trout) ceviche with avocado. Add 1 ripe avocado, diced, to the already marinated fish. For the most striking taste, the pulp of the fruit can be marinated in the juice of 1 orange while the salmon fillet rests in the refrigerator.

Advice - you need to use only fresh fish for ceviche. As a standard - freshly caught. Frozen salmon is absolutely not suitable for making this dish - it will not cut evenly and may fall apart into separate segments. And from lemon juice, an unpleasant snow-white coating appears on the surface of the pieces. Therefore, if you want to pamper yourself and your loved ones with a masterpiece of Peruvian cuisine, buy only chilled salmon or other fish according to your own taste.

Conclusion

Making salmon ceviche is very simple. This will take no more than half an hour. By making this appetizer for a festive, say, New Year's table, you will receive gastronomic pleasure from the unique taste, and aesthetic pleasure from the catchy and dressed-up appearance of the dish, which just begs to be photographed.