Ingredients with Measurements:
- 1 lb fresh salmon, skin removed and cut into small cubes
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup coconut milk
- 1 jalapeno pepper, seeded and finely chopped
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the salmon, red onion, cherry tomatoes, cucumber, cilantro, and jalapeno pepper.
2. In a separate bowl, whisk together the lime juice, orange juice, and coconut milk.
3. Pour the lime juice mixture over the salmon mixture and stir gently to combine.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 215
Fat: 10g
Carbohydrates: 7g
Protein: 24g
Substitutions for ingredients:
- You can substitute the salmon with any other firm white fish.
- If you don't have coconut milk, you can use regular milk or cream.
Variations:
- Add diced avocado for a creamier texture.
- Top with sliced radishes for a crunchy texture.
- Use lemon juice instead of lime juice for a different flavor.
Tips and tricks:
- Make sure to use fresh salmon for the best flavor.
- Cut the salmon into small, uniform pieces for even marination.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe is best served cold and does not need to be reheated.
Presentation ideas:
Serve the ceviche in a clear glass bowl or individual glasses to showcase the colorful ingredients.
Garnishes:
Garnish with extra cilantro leaves and lime wedges.
Pairings:
Serve with tortilla chips or toasted bread for dipping.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the ceviche is too sour, add a pinch of sugar to balance out the flavors.
- If the ceviche is too spicy, add more coconut milk or diced avocado to cool it down.
Food safety advice:
- Make sure to use fresh salmon and keep it refrigerated until ready to use.
- Always use a clean cutting board and knife when handling raw fish.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Ceviche is a popular seafood dish that originated in Peru and is now enjoyed throughout Latin America and the Caribbean.
Flavor profiles:
This lomi salmon ceviche is tangy, spicy, and refreshing with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian
Taste: Tangy, Savory, Citrusy, Refreshing, Spicy