Fast and Easy Salmon Ceviche
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INGREDIENTS
- ½ pound/200 grams sushi-grade skinless salmon filet, cut into small/tiny cubes
- 1 avocado, cut into small/tiny cubes
- 1 teaspoon green chili pepper, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon toasted sesame oil
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 pinch coarse salt
INSTRUCTIONS
- Mix all the ingredients in a bowl, except for the lemon zest and avocado. Refrigerate for 30 minutes.
- Add the avocado and mix again. Arrange the ceviche in a ring mold and add lemon zest, then remove the ring and serve.
MY NOTES
FAQ
What is considered a ceviche?
Ceviche is a popular dish in Latin American cuisine, particularly in coastal regions. It typically consists of raw fish or seafood that is marinated in citrus juice, such as lemon or lime, which effectively “cooks” the fish through a process called denaturation. The acid in the citrus juice alters the protein structure, giving the fish a firm and opaque appearance similar to cooked fish.
While fish is the most common ingredient used in ceviche, variations of the dish may also include shrimp, squid, octopus, or a combination of seafood. Additionally, ceviche is often served chilled and can be accompanied by various side dishes or garnishes, such as avocado, corn, sweet potatoes, plantains, or tortilla chips.
Is ceviche still raw?
Ceviche is considered a partially cooked dish. While the fish or seafood used in ceviche is technically raw when initially added to the marinade, the process of marinating in citrus juice effectively “cooks” the fish through a chemical reaction known as denaturation. Due to the partial cooking process, it is still essential to use fresh, high-quality fish or seafood when making ceviche to ensure food safety. The acidity of the citrus juice helps to inhibit the growth of bacteria, but it may not eliminate all potential pathogens. Therefore, it is recommended to follow proper food safety practices and use reputable sources when selecting ingredients for ceviche.
What to serve with salmon ceviche?
Tortilla chips or plantain chips: These crunchy snacks are a classic accompaniment to ceviche. They provide a satisfying texture and can be used to scoop up the ceviche for easy eating.
Corn: Fresh or grilled corn kernels can add sweetness and crunch to the dish. You can either mix the corn directly into the ceviche or serve it as a side.
Lettuce or cabbage: Using lettuce leaves or shredded cabbage as a base can create a refreshing bed for the salmon ceviche. They add some additional freshness and provide a contrasting texture.
Rice or quinoa: If you want to make the ceviche more substantial, serve it with cooked rice or quinoa. This can turn the ceviche into a main course and provide a filling base.
How long does salmon ceviche last?
Salmon ceviche is best consumed immediately after preparing it, as it is a raw or partially cooked dish. The marinating process in citrus juice helps to “cook” the fish and develop its flavors, but it does not provide the same preservation benefits as traditional cooking methods. If you have leftover salmon ceviche, it is recommended to consume it within a short period to ensure food safety and optimal taste. Generally, refrigerated salmon ceviche can last for up to 24 hours, but it’s important to note that the texture and quality of the fish may deteriorate the longer it sits in the marinade.
Great recipe
Thanks for sharing!