Ceviche: what is it, how to make it from salmon

What is ceviche

The legendary Inca Republic, the coastal part of Peru, is considered the birthplace of ceviche. The original dish is made from fresh raw fish, lime juice, cilantro, onions and chili peppers, but variations of the recipe can be found in Mexico, Colombia and other Latin American countries. Pieces of seafood are not fried, but marinated, which allows you to preserve the delicate, delicate taste and eliminates the risk of preparing a “rubbery” appetizer. They are placed on a plate along with marinade and chopped vegetables or served on tortillas - small, crispy tortillas made from corn flour.

Salmon ceviche: what is it?

The fame of ceviche came from Ecuador and Peru. This is a traditional dish of the peoples of Latin America and it is prepared in these countries from fresh, fatty white fish. Our ceviche recipe has undergone some changes in its composition, and more often housewives make this dish by choosing salmon fish. The main feature of this treat lies in the fact that it is fish meat (the main ingredient) for ceviche without any heat treatment. It is “boiled” in lemon juice under the influence of the acid contained in this juice.

Since pieces of seafood are marinated, they retain all the benefits, as well as a delicate taste and aroma, plus the risk of preparing a “rubbery” snack is eliminated if, for example, squid is taken as the main ingredient. Ceviche is served beautifully on tortillas (flatbread made from corn flour) or in wine glasses, poured with marinade

What else is ceviche made from?

There are dozens of different ceviche recipes, depending on the country and even the region of distribution. Some chefs include tomato, avocado, and corn in the list of ingredients. If the fish is mixed with other seafood, then the dish is called Ceviche mixto. Moreover, if fish and shellfish for ceviche are used raw, then all other seafood (such as squid or octopus), as a rule, are pre-boiled.

The base ingredient can be: sea bass, sea bream, sea bass, black scallops and even shark. Can be cooked with oysters and crab claws. The choice is based on what type of fish and shellfish is most common in a particular area and what can be caught from the sea there.

For example, in Peru, sea bass is most often used, and in Costa Rica, the classic fish for ceviche is sea bass. In Mexico, they prefer shrimp and tilapia, and here, unlike other places, ceviche is usually served with chips or tortilla. Shrimp and squid are popular in Panama, and ceviche often includes onions, celery, hot peppers, cilantro and lemon juice.

Traditional Mexican Salmon Ceviche

A favorite and traditional fresh fish dish in Mexico is Ceviche. The appetizer is prepared from white sea fish, sturgeon or salmon. But the most popular fish for Mexican Ceviche is salmon.

Ingredients:

Salmon – 500 g
Lime - 1 piece
Orange (large) – 1 pc.
Cilantro - 10 g
Hot pepper - 1 pc.
Yalta onion - 1 piece
Salt
Tortilla – 5 pcs.

Preparation

Cut the salmon fillet into 2*3 centimeter slices. Place in a glass container.
Squeeze the lime and orange juice over the salmon slices, stir and marinate for an hour.
Finely chop the cilantro, remove the seeds and membranes from the pepper, and crumble the pulp. Cut the onion into half moons.
Fry the tortilla in a frying pan with a very small amount of oil. Fried tortillas already have a name - tostados.
We send all the ingredients to the already marinated salmon, add some salt and mix.
Place the salad in the tostados, wrap and serve.

Salmon and avocado ceviche

An original appetizer served in avocado boats. If desired, the marinade in this recipe can be varied with spices such as fennel, coriander, and thyme. You can lay out the products either by mixing them or in layers.

Product set:

— Salmon fillet – 0.5 kg.
— Lime – 1 pc. (you will need 1.5 tablespoons of juice)
— Natural orange juice – 250 ml (you can squeeze it yourself).
— Grapefruit juice – the same amount as orange juice, you can also squeeze it yourself from fresh fruit.
— Eggs – 4 pcs.
— Avocado – 1 fruit.
— Cherry tomatoes – 50-70 gr.
— One small fresh cucumber.
-Vegetable oil – 170 ml.
- A bunch of cilantro and dill - only 50-60 grams. greenery
— Hot pepper – 1 pc.
- Salt and ginger to taste.

Algorithm of actions:

• Cut the salmon into cubes with sides measuring about 1 cm.
• Peel the ginger and grate it on a fine grater.
• Chop the greens.
• Mix grapefruit, lime and orange juices.
• Add crushed chili pods, ginger, vegetable oil (20-30 ml.), salt to the juice.
• Pour the resulting marinade over the fish and place in a cool place for 20-30 minutes.
• Separate the yolks, beat them with a blender, adding the remaining oil and chopped herbs.
• Cut the cherry into slices, peel the cucumber.
• Cut the avocado in half, remove the bone, remove the pulp, cut it into cubes, leaving the peel for serving. Before use, do not forget to wash the fruit.
• Mix tomatoes, cucumber and avocado, sprinkle with lemon juice.
• Place fish, herbs, vegetables in avocado boats, pour over the prepared egg sauce. You can decorate the top with a sprig of cilantro or dill.

From salmon

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal per 100 g.
Purpose: snack.
Cuisine: Peruvian.
Difficulty: easy.

A quick recipe for salmon ceviche is the best solution for the situation of “guests on the doorstep” and a non-trivial alternative to cold cuts, salads, and sandwiches. Exotic notes are provided by the combination of a Norwegian delicacy, hot chili pepper, lime and meaty, sweetish tomato. Salmon is used fresh, not lightly salted. The fillet is cut into pieces about 0.5 cm thick - this way the fish will quickly marinate, will not be overly salty and will allow you to taste all the facets of the taste of Atlantic or lake salmon.

Ingredients:

salmon – 200 g;
rye bread – 100 g;
olive oil – 30 ml;
chili pepper – 1 pc.;
bell pepper – 1 pc.;
lime – 1 pc.;
tomato – 1 pc.;
shallots – 1 pc.;
parsley - a bunch;
salt - a pinch.

Preparation

Cut the salmon into thin slices. Add salt.
Wash the lime and squeeze out the juice.
Shallots, seeded chili peppers, chop parsley. Add juice, olive oil.
Mix the fish with the marinade and refrigerate for a few minutes.
Cut bell peppers into strips, tomatoes into slices.
Dry the bread in the oven or in a non-stick frying pan.
Place the fish on the vegetables along with the marinade dressing and serve with crispy slices of rye bread.

Salmon ceviche

The second option is a little simpler, it uses fewer products. The essence of the preparation remains the same - the fish is not cooked. As a rule, for this dish you take a whole salmon carcass, which you cut yourself: the gills, scales and large bones are removed. Of course, cleaning fish is not easy, but believe me, the effort is worth it. Set of ingredients:

kilogram of fresh salmon;
three blood oranges;
three limes;
two onions (red variety);
chili pod (optional);
a bunch of cilantro;
salt.

With shrimps

Time: 6 hours.
Number of servings: 6 persons.
Calorie content of the dish: 80 kcal per 100 g.
Purpose: snack.
Cuisine: Ecuadorian.
Difficulty: medium.

During the preparation of shrimp ceviche, “tiger milk” is released - seafood juice mixed with lime and lemon juice. This version of the dish is offered in Ecuador, served in small bowls or tall glass glasses, served along with fried bananas. Onions should be soft and not sharp, so they are marinated separately. It can be cut into half rings, but preferably into feathers. The sweet and sour sauce should cover the finished dish completely so that the shrimp are marinated evenly. Ketchup can be replaced with tomato paste diluted with water.

Ingredients:

tiger shrimp – 1 kg;
chili pepper – 2 pcs.;
lime – 2 pcs.;
oranges – 6 pcs.;
lemon – 0.5 pcs.;
ketchup – 200 g;
onions – 3 pcs.;
salt – 3 tbsp. l.;
sugar – 1 tsp;
vegetable oil – 2 tbsp. l.;
cilantro – 2 bunches.

Preparation

Chop the onion and season with a tablespoon of freshly squeezed lemon juice.
Add sugar and leave for half an hour.
Peel the tiger prawns, keeping the shells. Pour into a saucepan of boiling water and bring to a boil. When the seafood turns red, remove from the stove. Drain the water into a separate bowl.
Drain the shrimp in a colander and rinse with cold water. Clear the shell and black vein.
Pour the shrimp water over the shells and boil for 5 minutes. Strain the liquid - it will become the base of the sauce. Add lime and orange juice, pepper, ketchup, butter, salt.
Mix shrimp with onion, sauce, chopped cilantro.
Place in the refrigerator for several hours. Serve with dressing.

Shrimp ceviche

Shrimp is often used to make ceviche. They must be of the highest quality. Ideally, use raw seafood, freshly caught and live, as called for in a classic ceviche recipe. Finding these is problematic, so in our realities we have to use fresh frozen and boiled frozen shrimp.

Ingredients:

large king prawns – 6 pcs.
lime – 2 pcs.
red onion – 1/2 pcs.
chili pepper – 1 pc.
cilantro – 4 sprigs
olive oil – 2 tbsp. l.
salt and black pepper - to taste

Preparation

If the shrimp are fresh frozen, then defrost, peel and pour boiling water over them. If the shrimp are boiled frozen, then blanch them in salted boiling water for 1 minute, peel and dry. You can marinate them whole or cut them into large pieces, then the shrimp will marinate faster and will be more convenient to eat.
Next, prepare the marinade. Mix lime juice, finely chopped red onion, chili, and cilantro. Season with salt and pepper.
Pour the resulting marinade over the shrimp so that it covers them completely. If the shrimp were raw (or freshly frozen), then refrigerate for 1 hour. If you use boiled seafood, keep it for no more than 20 minutes - there is no need to marinate longer, otherwise the acidic environment will make the meat too tough.
Remove shrimp from marinade and place on serving plates. Mix 2 tablespoons of the remaining marinade with the same amount of olive oil and pour the seafood on top.
Serve ceviche garnished with cilantro and chili slices. If you wish, you can complement the dish with a salad of vegetables (tomato, cucumber and avocado), coarsely chopped and seasoned with the juice in which the seafood was marinated.

Salmon ceviche

Ingredients:

Chilled trout - 300 gr.
Lime - 1 pc.
Lemon - 1 pc.
Oranges - 3 pcs.
Tomatoes – 2 pcs.
Pepper - 1 pc.
Red onion – 1 pc.
Olives – 20 pcs.
Cilantro - a few sprigs
Salt to taste
Chili pepper hot to taste
Mix of peppers to taste

General information:

Cooking time: 50 minutes;
Number of servings 5.

Cooking method:

To prepare, you need to prepare all the ingredients. Cut the trout into small slices.
Transfer to a glass bowl and add lime juice. Let stand for 5 minutes and add lemon juice. The fish will become noticeably paler.
Meanwhile, cut the onion into feathers. Add a little salt and mash with your hands. Rinse under running water.
Cut the tomatoes into cubes, lightly salt them to release juice, also cut the peppers into cubes, olives into rings.
Place all the ingredients in a bowl with the fish, add salt and pepper, and stir. Actually, it's better to add 1/8 hot chili pepper without seeds, but I didn't have fresh ones, so I sprinkled dried ones.
Pour in freshly squeezed orange juice. Stir again and leave to infuse for 30 minutes. Although you can serve it immediately. But since I added onions and peppers, I wanted them to soak up the citrus juice.
Before serving, add coarsely chopped cilantro. And then... enjoy the taste! Bon appetit!

This is interesting: The simplest gray bread. Recipe with step-by-step photos

Salmon ceviche with sweet potato puree

Ingredients

Salmon – 100 g
Red onion – 15 g
Avocado – 30 g
Cilantro - 2 g
Chili - 2 g
Olive oil - 2 g
Salt and pepper
Sweet Potato Puree (50 g per serving)

Sauce (60 g per serving):

Soy sauce - 50 g
Lime juice - 50 g
Ginger root – 10 g
White onion - 10 g
Garlic – 10 g
Chili pepper - 10 g
Sugar syrup - 40 g

Preparation

Preparation of the sauce: Chop white onion, ginger root, chili and garlic. Mix with lime juice, sugar syrup and soy sauce. Strain.
Sweet potato puree: Bake the sweet potato in the oven at 180 degrees for 40 minutes. Punch in a blender. Strain.
Cut the salmon into cubes and marinate in the sauce for 5-7 minutes. Then cut the avocado into cubes. Cut the chili into rings. Separate the cilantro into leaves. Cut the onion into thin half rings.
Mix prepared ingredients with olive oil, salt and pepper. Add sauce to salmon and top with sweet potato puree.

Step by step guide

Cut the defrosted scallops and tuna into small pieces, place in a glass bowl, pour in lemon juice (squeeze), grate lime zest, and season with salt. Let it brew for half an hour. Place orange pulp, plum halves, chili, chopped onion, and chopped garlic into the marinated seafood.

Chop parsley with green onions, pour olive oil. Leave for 10 minutes. Tuna and scallop ceviche will captivate you with its delicious taste. Serve with white wine, gherkins and Mexican chips.

Nutty tuna ceviche with avocado and crispy quinoa

Ingredients

Chilled tuna – 80 g
Greens - 1 g
Nut butter – 40 g
Japanese mayonnaise – 10 g
Black sesame seeds - 2 g
Guacamole sauce - 60 g
Roasted quinoa – 20 g

Preparation

Finely chop the tuna fillet.
Prepare the sauce by mixing nut paste with Japanese mayonnaise with the addition of sesame seeds. Season the tuna with the resulting paste and place on a plate.
Serve with guacamole sauce.

Salmon ceviche with mango and cucumber

South American cuisine tends to combine fish marinated in citrus juice with sweet fruits like mangoes.

Ingredients:

Salmon – 150 g
Mango - 1 piece
Onion - 1 pc.
Cucumber - 1 pc.
Parsley - 10 g
Lemon - 1 pc.
Chili pepper - 1 pc.
Salt

Preparation:

Cut the salmon fillet into 2*4 cm slices. Place in a glass container. Squeeze lemon over the salmon slices, stir and leave to marinate for 3 hours.
Cut the mango into medium slices. Finely chop the greens. Cucumber - large and add some salt. We cut the onion into rings, as well as the chili pepper.
Add some salt to the marinated salmon, mix with the remaining ingredients and place on a dish.

Salmon ceviche with soy sauce

Light and tender salmon always opens up perfectly under soy sauce.

Ingredients:

Salmon – 200 g
Lime - 1 piece
Chili pepper - 5 g
Soy sauce - 40 g
Cucumber – 50 g
Onion - 1 pc.
Avocado - 1 piece
Seasonings

Preparation:

Cut the salmon fillet into 2*3 centimeter slices. Place in a glass container.

Squeeze the lime juice over the salmon slices, add soy sauce, stir and leave to marinate for 3 hours.

We clean the seeds and membranes of the pepper and crumble the pulp. Cut the cucumber into strips, the onion into half-moons.

Season the marinated salmon with pepper, onion, cucumber and seasonings and mix. Serve with avocado slices.

Salmon ceviche with olives

Where there are olives, it smells like Greece, but this recipe comes from the Caribbean islands.

Ingredients:

Salmon – 250 g
Grapefruit - half
Lime - 1 piece
Olives - 180 g
Avocado – 2 pcs.
Seasonings

Preparation:

Cut the salmon fillet into 2*3 centimeter slices. Place in a glass container.
Squeeze the lime and grapefruit juice over the salmon slices, stir and marinate for an hour.
Cut the olives finely and the avocados into half rings.
Place avocado on a plate, olives and marinated salmon on top, and decorate.

Sweet and sour salmon ceviche

The mango in the recipe must be ripe; if buying one is a problem, you can safely replace it with a hard peach or pineapple.

Ingredients:

Salmon – 150 g
Mango - 1 piece
Lime - 1 piece
Chile - half
Tomato – 150 g
Cucumber - 1 pc.
Greens, seasoning

Preparation:

Cut the salmon fillet into 2*3 centimeter slices. Place in a glass container.

Squeeze the lime juice over the salmon slices, stir and leave to marinate for an hour.

Cut the mango and cucumber into slices, and the tomato into medium pieces. Chili pepper - finely chopped.

Mix all ingredients carefully and decorate with herbs.

Salmon ceviche with mango and avocado

An original incredibly tender and juicy fish appetizer that can be served with sweet potato, cassava, classic rice and even popcorn. We will prepare ceviche by mixing ingredients, you can optionally layer the ingredients as you like.

We take for the dish:

Salmon fish (fillet) – 350 gr.
Ripe juicy mango – 1 fruit.
One avocado.
One onion (preferably purple).
Thick-walled sweet pepper – 1 pc. (it is best to take a red color).
A little cilantro.

To prepare the marinade we take:

Rice vinegar - a third of a glass of 200 ml.
Lime juice/lemons – squeezed from half a citrus.
Olive oil or any vegetable oil – 7 tablespoons.
Mirin – the same amount as vinegar.
Finely grated fresh ginger root - a spoonful or a little less.
Ground allspice, salt.

How to properly prepare a holiday treat.

Take the fish (in this case we take salmon meat, this fish is most suitable for this dish) into fillets and beautifully cut into small pieces.
Wash the mango and avocado, remove the seeds, peel and cut into cubes.
Peel the bell pepper, rinse it, cut it into cubes or thin strips.
Peel the onion and chop finely.
Tear the cilantro with your hands or roughly chop it with a knife (the greens should not be too small).
Mix all prepared products.
Now is the time to make the marinade. To prepare it, combine all the above ingredients in a deep bowl, add a little zest along with citrus juice, add salt and pepper to taste, and stir. Let the dressing sit for 10 minutes.
Season the vegetables with the fish with the marinade, mix, compact it a little with your hands, and leave in the refrigerator for 15 minutes.
Form your dish using a salad ring, garnish with herbs, red caviar if desired, or olives or black olives.

On a note! To the salmon in this recipe you can add some squid or octopus, which it is important to clean and boil before using. Mirin, if you don’t have such a product on hand, can be replaced with dry sherry; instead of bell pepper, you can take a little celery and chili pepper.

How to make salmon ceviche

This is a very simple dish that can be served as an appetizer or as an aperitif. An excellent option for a romantic date or just a business meeting.

Prepare for 3-4 servings:

— Salmon (take one meat without bones) – 400 gr.
— Lemon – 2 pcs. (you will need juice).
— Purple onion – 1 pc. (medium size, small).
— Chili pepper – 1 or ½ part of a pod to taste.
— Cilantro – a few sprigs.
- Sugar, ground pepper and salt.

The cooking process will be like this.

Cut the meat of fresh or pre-thawed salmon into small cubes, or into plates, the main thing is that the pieces are small and can be put into your mouth at a time without biting.
Place the fish in any deep glass plate (you can use porcelain), add salt and stir.
Chop the peeled onion into half rings, place in a colander, sprinkle with a mixture of salt and sugar, crush the ingredients with your hands until the juice appears, then steam the onion for 7 minutes and rinse under cold running water.
Add the onion with the fish, mix carefully with your hands so as not to damage the salmon pieces.
Clean the insides and chop the chili pepper as finely as possible, add it to the rest of the ingredients, add a little ground pepper.
Squeeze the juice out of the lemons, pour it over your food, compact it, but so as not to damage the integrity of the fish, leave it in the refrigerator for an hour.
Prepare the wine glasses, place the main set of products there, distributing them in equal parts, and then pour the marinade remaining in the plate over everything. Top with cilantro, which can be coarsely chopped or simply torn by hand. The festive appetizer is ready, bon appetit!

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Tuna and scallops

We suggest preparing a cold appetizer from a healthy and tasty product - tuna. The tender, elastic and juicy meat of this fish is impossible to resist. Peruvian ceviche goes well with boiled potatoes and rice. The recipe requires the following set of products:

frozen tuna fillet - 500 g;
take scallops in a similar quantity;
juice of three lemons;
zest of one lime;
pulp of three oranges;
red plum - 4 pcs.;
three heads of red onion;
seven chili pepper rings;
two cloves of garlic;
a bunch of parsley and green onions;
salt to taste;
olive oil - 50 ml.

Step by step guide

Cut the defrosted scallops and tuna into small pieces, place in a glass bowl, pour in lemon juice (squeeze), grate lime zest, and season with salt.
Let it brew for half an hour. Place orange pulp, plum halves, chili, chopped onion, and chopped garlic into the marinated seafood.
Chop parsley with green onions, pour olive oil. Leave for 10 minutes. Tuna and scallop ceviche will captivate you with its delicious taste. Serve with white wine, gherkins and Mexican chips.

Latin American Red Fish Salad Recipe

To prepare an original fresh snack for two you will need the following ingredients:

200 g of fresh red fish (salmon);
1 ripe avocado and mango each;
head of red onion;
some greens (cilantro is best);
lime or lemon;
5 tablespoons of olive oil;
ginger root;
ground black pepper and salt.