Here’s another recommended recipe we found from craftycookingbyanna.com.Reference Link:
Salmon Ceviche:
Salmon Ceviche is the perfect dish to serve at any party as I have done last Christmas! You can dress it up any way you like!
Salmon Ceviche is a super fresh, delicious, and low-calorie appetizer!
A wonderful combination of flavors, so easy to prepare, and makes a great appetizer or a meal served with boiled potatoes!
What is ceviche exactly?
Ceviche is a seafood dish made from fresh raw fish cured with lemon or lime. You can use tuna or shrimp in ceviche as well.
Use the same recipe.
This is one of our Favorite dishes, especially paired with boiled potatoes. Yum! Never get tired of this Fresh tasting dish!
I know many people are scared of “raw fish” and but this is citrus-cured fish.
I have found the following explanation online:
“The acid in the citrus denatures the proteins in the fish, causing it to become opaque and producing a firm texture.”Well… I buy my Farm-Raised Without Antibiotics Salmon at Costco all the time. The reason I like it, it has NO SKIN and ALWAYS FRESH. We Never had an issue (fingers crossed).
But, the choice is up to you and how sensitive you are about this issue.
Usually, I buy 3 or more pounds of Salmon. About 2 lbs. I use to bake or broil, and the rest for – CEVICHE, of course!
I have looked at many recipes online and many use cilantro for flavoring. I’m not a fan of cilantro and some other spices, so I substitute with parsley or dill.
Again, you can change this recipe to your liking.
You can add cucumbers, tomatoes, and peppers, if you like, to make it, even more filling and Delicious!
How to make Salmon Ceviche
In a large glass bowl combine vinegar, lemon juice, olive oil, radishes, onion, and parsley. Adjust the salt and pepper to your liking.
In a separate glass bowl, add cubed Salmon. Generously season with salt, rubbing on all sides.
I prefer my Salmon salty tasting, but you can add as much or as little salt as you prefer. Always adjust to taste.
Let the salt absorb into the Salmon for a couple of minutes before adding it to a ceviche sauce. Stir to combine. Sprinkle with sesame seeds.
Cover the bowl with a plastic wrap and leave to marinate in the refrigerator for at least an hour to overnight.
Serving Suggestions
Salmon Ceviche makes a Perfect breakfast or lunch especially paired with boiled potatoes!
Here are some examples.
With eggs on top.
It is Best to eat Salmon Ceviche after it’s been marinated for at least an hour to overnight. Your fish is ready when it’s opaque.
Salmon Ceviche
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Salmon Ceviche – super fresh, delicious and low-calorie appetizer! A wonderful combination of flavors, so easy to prepare and yet gives you a marvelous meal!
Ingredients
- 1 – 1 1/2 pound fresh skinless Salmon, cut into bite-size chunks
- 1 Tbsp. Salt
- 1 Tbsp. Vinegar (I prefer lighter testing Salad Vinegar or Rice Vinegar)
- 1/2 a Lemon, juiced
- 2 Tbsp. Extra Light Olive Oil or Extra Virgin
- 2 red Radishes
- 1 Green Onion or red onion, diced
- 2 Tbsp. Parsley, chopped
- salt/pepper
- sesame seeds, tomatoes, avocado, cucumbers (optional)
Instructions
- In a large glass bowl, combine vinegar, lemon juice, olive oil, radishes, onion, and parsley.
- Adjust the salt and pepper to your liking.
- In a separate glass bowl, add cubed Salmon.
- Generously season with salt, rubbing on all sides.
- Let the salt absorb into the Salmon for a couple of minutes before adding it to a ceviche sauce. Stir to combine.
- Sprinkle with sesame seeds, if you like.
- Cover the bowl with a plastic wrap and leave to marinate in the refrigerator for an hour.
- Enjoy!
Notes
It is Best to eat Salmon Ceviche after it’s been marinated for at least an hour to overnight. Your fish is ready when it’s opaque.
February 9, 2021
Jeannie notes.. Above is curated for evaluation and recommendation from craftycookingbyanna.com
Read full article here:
Salmon Ceviche
reco low-cal
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