Salmon Ceviche Recipe

Ceviche, one of the first tastes that comes to mind when Peruvian cuisine is mentioned, is the general name given to the technique of cooking various seafood such as fish and octopus by soaking them in acid. Cheap and plentiful seafood is popularly prepared with this method, which is an effortless cooking technique.

The original recipes do not include olive oil, lime instead of freshly squeezed lemon juice, or even the juice of a fruit called "tumbo", only fresh coriander instead of parsley, and red hot pepper called "aji". Finely chopped red onion is a must, but boiled sweet potatoes called "camote" are often served alongside. We made making ceviche, which can be a delicious snack/appetizer recipe, a little more practical.

How to Make Salmon Ceviche Recipe?

• Slice the salmon fillet, which has been completely separated from its skin and bones, into thin and small pieces.
• Finely chop the fresh coriander and parsley after removing the leaves. Grate the garlic. Cut the small hot red peppers in half and remove their seeds and chop them into small pieces.
• Blend the salmon pieces in a glass or metal mixing bowl with the addition of freshly squeezed lemon juice and olive oil.
• Add finely chopped greens, grated garlic, chopped hot red pepper and salt and leave the ceviche mixture in the refrigerator for at least 30 minutes.
• To serve, serve the red onion finely chopped with the salmon ceviche on a serving plate. Share the ceviche recipe, a fish appetizer that does not require cooking, with your loved ones.