Salmon Ceviche

Salmon Ceviche is a typical cold dish from Latin American cuisine, characterized by the use of citrus to “cook” the fish. Although the original dish comes from South America, I can suggest a slightly Italianized version, for example using extra virgin olive oil to enrich the dressing. Here is the recipe:

Ingredients

• 400 g of fresh salmon fillet
• 2 lemons (later you can add limes or oranges for variations)
• 1 lime
• 1 small red onion
• 1 bunch of cilantro (if you don’t appreciate it, you could replace it with fresh parsley)
• Extra virgin olive oil
• Salt and pepper to taste
• 1 red chili pepper (optional for those who enjoy a spicy kick)
• 1 ripe avocado (optional)

Preparation

1. Cut the salmon into cubes of about 1.5 cm, making sure to remove any bones.
2. Squeeze the juice of the lemons and lime into a bowl and add the salmon cubes, making sure they are fully submerged in the juice.
3. Finely slice the red onion and add it to the fish.
4. If you are using the chili pepper, slice it finely (removing the seeds if you prefer less heat) and add it to the mixture.
5. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes. The fish is ready when it becomes opaque and changes color due to the acidity of the citrus.
6. Just before serving, add extra virgin olive oil, salt, and pepper to taste.
7. Chop the cilantro (or parsley) and mix it into the ceviche.
8. If you wish to add a touch of creaminess, cut the avocado into cubes and gently incorporate it.
9. Serve the ceviche cold, accompanied if you desire by corn chips or crispy bread.

Curiosity

Ceviche is a versatile dish that allows for numerous variations. You can experiment with different types of fish or seafood, or add fruit like mango or pineapple for a sweet and exotic touch.

Remember that it’s important to use very fresh fish for ceviche, as the “cooking” occurs through the acidity of the citrus and not through heat. Enjoy your meal!