Lime Chilli Coriandercilantro Salmon Ceviche Recipes

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SALMON CEVICHE



Salmon Ceviche image

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

Steps:

  • In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste 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 avocado slices, and allow to rest at room temperature for 15 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

LIME, CHILLI & CORIANDER/CILANTRO SALMON (CEVICHE)



Lime, Chilli & Coriander/Cilantro Salmon (Ceviche) image

From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.

Provided by Wendy-Bob

Categories     Peruvian

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 skinned salmon fillets
4 limes, juice of
2 red chilies (more if you like it hotter)
2 tablespoons fresh coriander (chopped) or 2 tablespoons cilantro (chopped)
1/4 teaspoon ground cumin
2 garlic cloves (finely chopped)
4 cm grated fresh ginger

Steps:

  • Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
  • Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
  • Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
  • Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.

Nutrition Facts : Calories 390.2, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 216.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.9, Protein 64.1

CHILEAN SALMON CEVICHE



Chilean Salmon Ceviche image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups lobster stock
2 cups clam juice
1/4 cup orange juice
1/4 cup lime juice
1/2 teaspoon dry mustard
1/8 cup mayonnaise
1/2 cup heavy cream
2 tablespoons grain mustard
1/4 tablespoon aji amarillo
2 (6-ounce) Chilean salmon fillets, cut into very thin slices
1 yellow tomato, diced
1/2 bunch scallions, sliced
1/2 bunch cilantro, leaves chopped
1 bunch chives, chopped
3 sweet potatoes, peeled, steamed and sliced to 1/4-inch pieces

Steps:

  • Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
  • In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
  • On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

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