Why prepare salmon ceviche
This dish is very simple to make because you do not need to use a stove or oven. The citrus juice does all the work by changing the texture of the salmon. It feels very light and healthy to eat on a warm day. You will love how the salmon ceviche tastes when it is served cold.
A step-by-step guide to salmon ceviche
Prepare the fish: Remove the skin from the salmon and cut the flesh into small cubes of about one centimetre. Place the cubes in a clean glass bowl.
Add the citrus: Squeeze the juice from the limes and pour it over the fish until the pieces are mostly covered. Let the salmon sit in the fridge for twenty minutes to cure.
Chop the vegetables: Slice the red onion into very thin strips and finely chop the red chilli. Peel and cube the avocado and chop the fresh coriander leaves.
Mix and serve: Add the onion, chilli, avocado and coriander to the bowl with the fish. Stir everything gently and season with salt before serving immediately.
My best tips for salmon ceviche
Use the freshest fish possible when making salmon ceviche to ensure the best flavour and safety. You can serve the dish with crispy corn chips or crackers for added texture. If you like more heat, keep the seeds in the chilli when you chop it. Do not let the fish sit in the lime juice for more than thirty minutes as it will become too firm. Some people like to add a splash of olive oil to make the salmon ceviche even smoother.
Make sure to chill your serving plates in the fridge beforehand to keep everything cold. This helps maintain the fresh quality of the raw ingredients.
You might also enjoy
pasta with red pesto,
turbot with white wine sauce or
pasta with confit duck.
