Best 4 Salmon Ceviche Recipes
Embark on a culinary journey to the vibrant shores of Peru with our tantalizing Salmon Ceviche recipe. This delectable dish, a harmonious blend of fresh salmon, tangy citrus, and aromatic herbs, promises an explosion of flavors in every bite. Dive into the refreshing world of ceviche, a traditional Peruvian dish that celebrates the beauty of raw fish cured in a citrus marinade, complemented by an exquisite array of spices and vegetables. Our Salmon Ceviche recipe offers a delightful variation on this classic, using succulent salmon as the star ingredient.
This recipe showcases a collection of ceviche variations, each offering a unique twist on the traditional dish. From the classic Peruvian-Style Salmon Ceviche to the zesty Mexican-Style Salmon Ceviche and the vibrant Ecuadorian-Style Salmon Ceviche, this article takes you on a culinary adventure through the diverse flavors of Latin America. Get ready to tantalize your taste buds with a symphony of citrus, spice, and the freshest salmon, all culminating in an unforgettable ceviche experience.
PERUVIAN SALMON CEVICHE
This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.
Provided by Maria_de_Cuba
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
- Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
- Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
- Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g
MANGO SALMON CEVICHE
Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.
SALMON CITRUS CEVICHE
Steps:
- fresh salmon filet cut in squares about half inch meanwhile soft the peppers in hot water about half an hour,when soft cut in thin rings, put in a skillet with olive oil and the chopped onion stir fry until the onion becomes tranparent. In a shallow pan put the juices, soy sauce and salmon, stir in the prepared onion and pepper with the oil. chill overnight When serving, let some of the juice, and sprinkle with toasted sesamee seeds
SALMON CEVICHE
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
- To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g
Tips:
- Use sushi-grade salmon or freeze your salmon at home for at least 24 hours before using it in ceviche.
- Cut the salmon into small, bite-sized pieces.
- Use a variety of citrus juices, such as lime, lemon, and orange, for a more complex flavor.
- Add other ingredients to your ceviche, such as diced avocado, red onion, cilantro, and jalapeño peppers, for added flavor and texture.
- Season your ceviche to taste with salt, pepper, and other spices.
- Let the ceviche marinate in the citrus juice for at least 30 minutes before serving.
- Serve the ceviche chilled, with tortilla chips or crackers.
Conclusion:
Salmon ceviche is a delicious and refreshing dish that is easy to make. It's a great way to enjoy salmon and it's also a healthy option. With a few simple tips and tricks, you can make a delicious salmon ceviche that will impress your friends and family.
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