Peruvian Salmon Ceviche Recipes
PERUVIAN SALMON CEVICHE
This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.
Provided by Maria_de_Cuba
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
- Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
- Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
- Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g
SALMON CEVICHE
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
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
PERUVIAN CEVICHE
This Peruvian ceviche recipe is loaded with flavor. Every single bite is uniquely delicious. It is sure to wake up all of those taste buds! -Melissa Rodriguez, Melissa is Hungry
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
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