Ceviche with Salmon
by Editorial Staff
A very cute Peruvian appetizer that has gained mega popularity throughout the Latin American continent and even beyond. The essence of the recipe is simple: the freshest fatty sea fish is marinated in citrus juice with chili peppers. In Peru, ceviche is served with fried sweet potatoes and cornbread. I personally like salmon in lime juice and without any garnishes!
Ingredients
- Salmon 600 g
- Lime 2 pcs
- Orange 2 pcs
- Kumquat 6-8 pcs
- Red onion 1 pc
- Cilantro 1 bundle
- Chili pepper 1 pod
- Salt 1 tablespoon
Directions
- Remove skin and bones from salmon. Cut the fillet into cubes with a side of 1×1.
- Chop the red onion into thin quarter rings. Cut the chili peppers into slices, remove the seeds.
- Cut the kumquat into “washers”, remove the bones.
- Halve the lime and orange. Squeeze the juice out of the lime, extract the pulp from the orange with a sharp knife between the shutters, collect the juice.
- Finely chop the cilantro.
- In a working bowl, combine salmon, lime and orange juice, onion, cilantro, orange pulp, and kumquat slices, salt, and refrigerate for 15-20 minutes – let the fish soak a little with fruit and vegetable juices and serve.
Enjoy your meal!
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