Ceviche is a spicy-citrus marinated seafood dish that originated in Peru. Try this delicious version with Salmon instead of the typical white fish. Delicious
Course Appetizer, Main Course
Cuisine Peruvian
Keyword fish, seafood
Prep Time 8 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 191kcal
Ingredients
9ozsalmon filletsboneless, skin removed
1& ½ or 2 cups lemon or lime juice
2tablespoonslemon or lime juice
½teaspoonsalt
½teaspoonpepper
2tablespoonsolive oil
2tablespoonsgarlicminced
1/3cupsoy sauce
1teaspoonsesame oiloptional
1mediumonion
1mediumcucumber
2smalltomatoes
1-2tablespoonspickled jalapenominced or fresh chili peppers
1mediumavocado
1sprigfresh cilantro leaves for garnish
chips or crackersoptional
Instructions
Slice the salmon to cubes and add to a bowl with 1½ to 2 cups of lime juice, enough to cover the salmon. Set aside for 25 - 30 minutes until it changes in color and looks more opaque.
For the dressing, mix salt, pepper, olive oil, garlic, soy sauce, and 2 tablespoons lemon or lime juice ( you can also add a splash of sesame oil). Do a quick taste test to see if it's to your liking. Set aside.
Slice the onions thinly and remove the seeds. Chop the cucumber and tomatoes.
Strain the salmon, and place it back into the bowl, mix in the onions, cucumbers, tomatoes, and jalapeno.
Slice the avocadoes into cubes and add them to the dressing bowl. Fold gently to avoid mashing the avocados.
Mix well and taste. Add more salt or pepper if needed. Refrigerate for 1 - 3 hours to allow the flavors to blend well.
Scoop the ceviche into a clean bowl, avoiding leftover liquids at the bottom of the original bowl. Garnish with fresh cilantro and a side dish of chips or crackers.