Lightly salted salmon ceviche

4 servings

15 minutes

Ceviche made from lightly salted salmon is a vibrant embodiment of freshness and flavor in Peruvian cuisine. This recipe originates from the ancient traditions of Peru's coastal areas, where local fishermen prepared fresh fish by marinating it in citrus juices. Salmon, soft and tender, harmoniously pairs with creamy avocado and sweet mango, while the spiciness of jalapeño adds a mild kick. Sesame oil and seeds bring nutty notes, enriching the flavor. Serving with crackers adds textural contrast and transforms the dish into an ideal appetizer for a warm evening or friendly gathering. This ceviche impresses not only with its lightness but also with its ability to reveal a full palette of flavors in one bite.

Energy value per serving

• Calories: 251.7
• Proteins: 17.3g
• Fats: 18.3g
• Carbohydrates: 1.7g

Ingredients

• Lightly salted salmon: 300 g
• Avocado: 0.5 pc
• Jalapeno pepper: 0.5 pc
• Mango: 1 g
• Lemon juice: to taste
• Sesame seeds: 2 tbsp
• Sesame oil: 1 tbsp
• Lemon zest: 1 tbsp
• Cucumbers: 0.5 pc

Cooking steps

1. Add sliced cucumbers to the bowl.

   Required ingredients:

   • Cucumbers: 0.5 piece

2. Add mango and avocado.

   Required ingredients:

   • Mango: 1 g
   • Avocado: 0.5 piece

3. Add jalapeño flakes and chopped cilantro.

   Required ingredients:

   • Jalapeno pepper: 0.5 piece

4. Add lemon zest and juice.

   Required ingredients:

   • Lemon juice:  to taste
   • Lemon zest: 1 tablespoon

5. Add sesame seeds and sesame oil.

   Required ingredients:

   • Sesame seeds: 2 tablespoons
   • Sesame oil: 1 tablespoon

6. Cut the salmon, but first make sure to carefully remove the bones.

   Required ingredients:

   • Lightly salted salmon: 300 g

7. Mix everything thoroughly.

8. Transfer everything to the serving dish and place it in the refrigerator for a couple of hours.

9. Serve with crackers.