Pink salmon ceviche
2 servings
10 minutes
Salmon ceviche is a vibrant and exquisite dish of Portuguese cuisine, filled with freshness and subtle aromas. It was born under the influence of maritime culture, where fresh fish combines with citrus juices that add softness and richness. In this recipe, salmon acquires a delicate texture through marination in lime and lemon juice, while ginger, garlic, and chili pepper add spiciness. Orange slices bring a light sweetness that harmonizes with the herbal notes of cilantro and green onion. The taste of this dish is a balance of freshness, acidity, and mild spiciness. Ceviche is perfect as a light appetizer or main course accompanied by white wine or a chilled drink. It is a true gastronomic masterpiece that reveals the richness of marine flavors with Portuguese elegance.
1
Cut the fish into cubes about 1.5 centimeters on each side.
- Pink salmon fillet: 200 g
2
Prepare orange segments without skin and membranes.
- Oranges: 20 g
3
Finely chop ginger, shallots, garlic, chili, green onions, and cilantro.
- Ginger: 10 g
- Garlic: 5 g
- Shallot: 10 g
- Cilantro: 5 g
- Chili pepper: 5 g
- Spring onion: 10 g
4
Mix all liquid components and add them to the fish.
- Olive oil: 100 ml
- Lime juice: 30 ml
- Lemon juice: 30 ml
- Fish sauce: 5 ml
5
Add chopped vegetables, salt, pepper, and mix.
- Salt: 2 g
- Ground black pepper: 2 g
