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.
1
Add sliced cucumbers to the bowl.
- Cucumbers: 0.5 piece
2
Add mango and avocado.
- Mango: 1 g
- Avocado: 0.5 piece
3
Add jalapeño flakes and chopped cilantro.
- Jalapeno pepper: 0.5 piece
4
Add lemon zest and juice.
- Lemon juice: to taste
- Lemon zest: 1 tablespoon
5
Add sesame seeds and sesame oil.
- Sesame seeds: 2 tablespoons
- Sesame oil: 1 tablespoon
6
Cut the salmon, but first make sure to carefully remove the bones.
- 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.
