Ingredients with Measurements:
- 1 lb fresh salmon, skin removed and cut into small cubes
- 1/2 red onion, thinly sliced
- 1 red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
- Citrus juicer
Step-by-step instructions:
1. In a large mixing bowl, combine the salmon, red onion, red bell pepper, and jalapeno pepper.
2. Pour the lime juice and orange juice over the salmon mixture, making sure all the ingredients are coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the salmon is opaque and firm.
4. Once the salmon is ready, add the chopped cilantro and diced avocado to the bowl, and gently toss to combine.
5. Season the ceviche with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes (refrigeration time)
Temperature:
Refrigerate at 40°F or below
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 12g
Protein: 22g
Fiber: 6g
Sugar: 4g
Sodium: 200mg
Substitutions for ingredients:
- You can use any type of fresh fish for this recipe, such as halibut or sea bass.
- If you don't have red onion, you can use white onion or shallots.
- If you don't have red bell pepper, you can use yellow or orange bell pepper.
- If you don't have jalapeno pepper, you can use serrano pepper or red pepper flakes.
- If you don't have fresh cilantro, you can use fresh parsley or basil.
Variations:
- Add diced mango or pineapple for a sweet and tangy twist.
- Use grapefruit juice instead of orange juice for a more citrusy flavor.
- Add diced cucumber or jicama for a refreshing crunch.
- Use lemon juice instead of lime juice for a more tart flavor.
Tips and tricks:
- Use the freshest fish possible for the best flavor and texture.
- Make sure to cut the salmon into small, bite-sized pieces for even marination.
- Don't over-marinate the ceviche, as the acid in the citrus juice can break down the fish and make it mushy.
- Serve the ceviche cold with tortilla chips or on top of a bed of lettuce.
Storage instructions:
- Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Ceviche should not be reheated, as the acid in the citrus juice can further break down the fish.
Presentation ideas:
- Serve the ceviche in a large glass bowl or on individual plates.
- Garnish with extra cilantro leaves and sliced jalapeno peppers.
Garnishes:
- Fresh cilantro leaves
- Sliced jalapeno peppers
- Lime wedges
Pairings:
- Serve with a cold beer or a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Tortilla chips
- Rice and beans
- Grilled vegetables
Troubleshooting advice:
- If the ceviche is too tart, add a pinch of sugar to balance out the flavors.
- If the salmon is not fully cooked after refrigeration, you can briefly blanch it in boiling water for 30 seconds before marinating.
Food safety advice:
- Make sure to use fresh, high-quality fish and refrigerate the ceviche at all times.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
- Discard any leftover ceviche after 2 days.
Food history:
- Ceviche is a popular dish in Latin American cuisine, particularly in Peru and Ecuador.
- The dish is typically made with raw fish marinated in citrus juice, and is believed to have originated in Peru over 2,000 years ago.
Flavor profiles:
- This salmon ceviche is tangy, spicy, and refreshing, with a balance of citrus, heat, and fresh herbs.
Serving suggestions:
- Serve the ceviche as an appetizer or light lunch, with tortilla chips or on top of a bed of lettuce.
Related Categories
Cooking Method: N/A
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Region: Peruvian
Taste: Tangy, Citrusy, Spicy, Refreshing