Ceviche is the perfect starter to any meal, light and easy to prepare with no cooking involved. You will love the flavors in this salmon version.
Salmon Ceviche
Servings
6 Servings
Ingredients
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 small red serrano pepper chopped fine
- 1/4 cup fresh lime juice
- dash fresh ground black pepper
- 1/4 teaspoon cumin
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 1/2 small red onion thinly sliced
- 1 ripe tomato diced fine
- 2 tablespoon chopped cilantro or parsley
- 1 pound fresh sushi grade salmon
- 1 small Persian cucumber diced fine
- 1 avocado chopped (optional)
Instructions
- In a large glass or plastic bowl, mix the sugar, salt, and diced chili in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
- To serve, drain the excess liquid from the salmon, then gently stir in the diced cucumber and if desired avocado chunks, and allow to rest at room temperature for 15 minutes.
Can it rest for than 4 hours
This recipe is delicious!
Thank you for all your expertise in
cooking.
You’re correct; I, too, feel that this on-going issue makes the entire site much less professional!
i would rather cook the salmon with olive oil then rely on lime juice to cook it for me.
You don’t have to post this but just to let you know that you need a better proofreader. The above recipe has tomato spells wrong (tomatoe) and what is ‘1 pinch of salmon’?