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    Home » Recipes » Blog

    Sexy Salmon Ceviche

    March 16, 2011 By Sara McCleary Updated March 21, 2022 - This post may contain affiliate links

    Jump to Recipe

    Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

    Wow I am a lazy girl and took the easy but also low fat free road on this challenge.  Trying to be really good about what goes in my mouth at the moment and as delicious as the papas rellenas looked in all their deep fried goodness I went for the fresh and healthy ceviche.

    Ceviche is believed to have originated in Peru nearly 500 years ago.  It is believed that the original dish used the fermented juice of the banana passionfruit and then during the Inca period they started using chicha.  It was with the arrival of the Spanish that the locals switched to using citrus juice.

    In the past I have only ever identified and eaten this style of dish with various Islands in the Pacific.  In Hawaii it is called poke and in Fiji it is called kokoda, but there are so many versions around the region.

    Normally it is made using a white fleshed fish, but I decided to try it out with salmon.  I chose a sashimi grade for the challenge.  This to be honest isn't necessary, but it is important to buy the freshest fish you possibly can.

    Salmon Ceviche

    The freshness of your fish is of key importance for making ceviche.  If you are not familiar with ceviche you actually "cook" your dish using the citrus juice, either lemon or lime.  The acid from the citrus juice causes the breakdown of the proteins in the fish and "cooks" it.

    Having eaten ceviche before I knew that for me a little goes a long way.  I enjoy it, but could  never sit down to a big plate.  I decided to only prepare half the amount of fish in Kathlyn's recipe and served it on baby cos lettuce leaves as an appetiser.

    Such an easy dish to prepare and very healthy.

    Sara xxx

    Sexy Salmon Ceviche

    Recipe Author: Sara McCleary
    A twist on a Peruvian classic by using salmon instead of white fish.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Entree
    Cuisine Peruvian
    Servings 4
    Calories 196 kcal

    Ingredients

    • 500 grams salmon
    • 1 garlic clove - crushed
    • 1 red chili - finely chopped
    • 125 ml (½ cup) lime juice - freshly squeezed
    • 4 teaspoons (1 tablespoon) corriander - finely chopped
    • ½ red onion - finely sliced
    • salt & pepper - to taste
    • baby cos lettuce leaves

    Instructions
     

    • Wash and slice your salmon. Place in a shallow ceramic or glass dish. Season with salt and pepper.
    • Combine juice, chili, garlic and corriander and pour over your salmon. Stir the fish to ensure it is completely coated with the juice mixture.
    • Place the sliced red onion on top of your fish while it “cooks”.
    • Let your fish “cook” for an hour. You can leave it for as little as 10 minutes if you are in a hurry.
    • Wash and trim your baby cos lettuce leaves and place on a platter. Drain the salmon mixture and place on top of your leaves.
    • Serve immediately.

    Nutrition

    Calories: 196kcalCarbohydrates: 5gProtein: 25gFat: 8gSaturated Fat: 1gCholesterol: 68mgSodium: 57mgPotassium: 704mgSugar: 1gVitamin A: 170IUVitamin C: 26.5mgCalcium: 22mgIron: 1.1mg
    Keyword ceviche using salmon, raw salmon recipes, what is ceviche
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Sara

      May 03, 2011 at 3:19 am

      Hi Julie, it really isn't difficult at all, just make sure you use the freshest possible ingredients
      Hi Shez, thank you, it didn't turn out half bad

      Reply
    2. shez

      April 07, 2011 at 1:18 am

      Ohmygoodness look at your plate! It's absolutely gorgeous - like an abalone shell holding your sexy ceviche. (Love the name by the way).

      Reply
    3. Julie

      March 27, 2011 at 11:04 am

      Been wanting to make ceviche for sometime now 🙂 you make it look easy!

      Reply
    4. Sara

      March 27, 2011 at 9:31 am

      Hi Ellie, thank you, I think we need more sexy food in our lives.
      Hi Angie, I quite enjoy sashimi, ceviche for me is a little different, don't ask me why.
      Hi Gaby, I have had it numerous times with white fish, this time I wanted to experiment. Totally agree with you white fish is the best.
      Hi MD, I would say tangier
      Hi Lorraine, hehe thank you
      Hi Helen, Awesomeness Alliteration

      Reply
    5. Helen (grabyourfork)

      March 22, 2011 at 3:34 pm

      Alliteration is also sexy. lol.

      Reply
    6. Lorraine @ Not Quite Nigella

      March 21, 2011 at 4:40 am

      Haha how could you go past a dish with a name like that? 😛

      Reply
    7. mademoiselle délicieuse

      March 19, 2011 at 1:19 pm

      Love the texture of ceviche where it's kind of like poached fish but perhaps creamier? Definitely easy to make and a lovely starter for entertaining.

      Reply
    8. Gaby

      March 17, 2011 at 4:10 pm

      Glad you gave it a go. A tip from a local: white fish is best for cebiche.

      Reply
    9. angie

      March 17, 2011 at 11:14 am

      Though I can't see it I am sure you did a fab job for the challenge 😉
      I'm the same with sashimi, just a little bit to enjoy the freshness but any more and I'll feel like gagging a bit.

      Reply
    10. Ellie (Almost Bourdain)

      March 16, 2011 at 6:51 am

      I like sexy food! Very nicely done 🙂

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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