Salmon Ceviche Recipe

Ingredients

Sushi-grade Salmon Fillets: 1 pound

The salmon fillet used for this recipe should be sushi-grade, which means it must meet certain standards to ensure food safety and quality. Sushi-grade salmon is typically caught from waters that are free from pollution and contaminants.

It’s essential to look for wild-caught Alaskan or Pacific Northwest salmon, as these regions have stricter regulations and a more pristine environment. Avoid farmed salmon, as it may contain antibiotics, hormones, and other chemicals.

The ideal sushi-grade salmon fillet should be fresh and of high quality, with a vibrant pink color, firm texture, and a pleasant aroma. When selecting the fish, choose one that has been handled properly to minimize damage and prevent contamination.

A good sushi-grade salmon fillet for this recipe should weigh about 1 pound, which will yield enough pieces for 4-6 servings of ceviche. It’s also essential to handle the fish safely and store it correctly in a sealed container at a temperature below 40°F (4°C) until you’re ready to prepare the ceviche.

When selecting a sushi-grade salmon fillet, consider the following characteristics:

– Freshness: The fish should smell fresh and have a pleasant aroma. If it has a strong “fishy” smell or any visible signs of spoilage, do not use it.

– Color: Sushi-grade salmon typically has a vibrant pink color, but some variations may be slightly paler or darker.

– Texture: The fish should have a firm texture and feel heavy for its size. Avoid any fish with soft spots or bruises.

– Size: For this recipe, you’ll want to choose a 1-pound (450g) fillet that will yield the right amount of pieces for your desired serving size.

Red Onion: 1/4 cup, thinly sliced

To prepare the **thinly sliced**_Red Onion_**, start by selecting a fresh and crisp red onion. You will need about 1/4 cup of thinly sliced red onion for this recipe.

Peel the skin off the red onion, taking care not to cut or bruise the layers underneath.

Cut the peeled red onion in half lengthwise, placing it cut-side down on a cutting board.

Using a sharp knife, slice the red onion into very thin strips. You can use a mandoline or a sharp chef’s knife for this task.

To ensure your slices are evenly thin, try to make them as uniform in thickness as possible.

The ideal thickness is about 1/8 inch (3 mm), so aim for that when slicing the red onion.

Once you have all the thinly sliced red onion, you can add it to the Salmon Ceviche Recipe and enjoy!

Tips:

Use a very sharp knife or mandoline to get even slices.
Make sure to slice the red onion just before adding it to the recipe, as it will become limp and lose its flavor if left out for too long.

By following these steps and using fresh ingredients, you’ll be able to create a delicious Salmon Ceviche Recipe with perfectly **thinly sliced**_Red Onion_**.

Cucumber: 1/2 cup, peeled and diced

Cucumbers are a refreshing addition to many salads, sandwiches, and snacks, including this delicious Salmon Ceviche Recipe. When it comes to using cucumbers in cooking, selecting the right type can make a big difference. For this recipe, you’ll want to use a firm, fresh cucumber that’s free of blemishes or soft spots.

The most commonly available types of cucumbers are slicing cucumbers and pickling cucumbers. Slicing cucumbers are ideal for salads like the one in this Salmon Ceviche Recipe because of their mild flavor and crunchy texture.

For the 1/2 cup of diced cucumber needed in this recipe, you’ll want to choose a fresh, plump slicing cucumber that’s about six inches long. You can find these at most grocery stores or farmers’ markets during the summer months.

To prepare the cucumber for use in the Salmon Ceviche Recipe, peel it using a vegetable peeler, then place it on a cutting board and slice off both ends to create a flat surface. This helps the cucumber stay stable while you’re cutting it.

Next, place the peeled and trimmed cucumber on its side and slice it into thin strips. Cut the strips into small pieces, about 1/8 inch in size, to ensure they marinate evenly with the other ingredients in the recipe.

Before adding the diced cucumber to the Salmon Ceviche mixture, make sure it’s well drained of excess moisture. You can do this by gently pressing on the cucumber pieces with a paper towel or letting them sit for about 10 minutes to allow any excess liquid to be absorbed.

Now your diced cucumber is ready to use in the Salmon Ceviche Recipe! Enjoy its refreshing crunch and flavor as it adds another layer of deliciousness to this tasty dish.

Jalapeño Pepper: 1, seeded and finely chopped

The **_Jalapeño Pepper_** plays a crucial role in adding a spicy kick to many recipes, including our Salmon Ceviche Recipe. One jalapeño pepper is used for this recipe, and it’s essential to seed and finely chop it before using.

Seeding the _jalapeño_ removes the majority of its heat, leaving a mild, slightly sweet flavor. Finely chopping the seeded _jalapeño_ ensures that its flavor distributes evenly throughout the dish. The chopped jalapeño can be added directly to the bowl with the sliced salmon, allowing the flavors to meld together.

It’s worth noting that if you prefer a spicier ceviche, you can leave some or all of the seeds in the _jalapeño_. Alternatively, you can use other types of hot peppers, such as _Serrano_ or Habanero, to achieve a similar level of heat.

For this recipe, we recommend using only one jalapeño pepper to balance the flavors. However, feel free to adjust the amount of chopped jalapeño to your taste preferences.

Lime Juice: 1/4 cup (freshly squeezed)

Lime juice is a fundamental ingredient in many Mexican and Peruvian dishes, including ceviches.

In this salmon ceviche recipe, we call for 1/4 cup of freshly squeezed lime juice. This amount may seem modest, but it’s crucial to achieving the perfect balance of flavors.

Lime juice adds a bright, citrusy note that helps to cut through the richness of the fish and other ingredients in the dish.

When using fresh limes, be sure to choose ones that are heavy for their size and have a slight give when pressed.

To squeeze the lime juice, you’ll need a manual or electric juicer. You can also use a citrus squeezer or do it the old-fashioned way with a bit of elbow grease.

Be careful not to press too hard on the lime as you’re squeezing, as this can cause the membranes inside the fruit to burst and introduce a bitter flavor into the juice.

For optimal flavor, use freshly squeezed lime juice within a few hours of making it. You can store any leftover juice in an airtight container in the refrigerator for up to 24 hours.

If you’re using bottled or jarred lime juice, be aware that it may have added preservatives and lose some of its natural flavor over time.

Fresh Cilantro Leaves: 1/4 cup

For a refreshing and flavorful twist on traditional ceviche, this recipe incorporates 1/4 cup of fresh cilantro leaves as a key ingredient.

Fresh cilantro leaves add a bright, citrusy flavor to the dish and complement the delicate taste of the salmon perfectly.

To prepare for this recipe, ensure that your cilantro leaves are at their freshest and most fragrant. Here’s how you can choose and use them:

Selecting Fresh Cilantro Leaves:

Choose fresh cilantro leaves with vibrant green color and no signs of wilting.
Avoid cilantro leaves with brown or yellow spots, as these are typically past their prime.

Using Fresh Cilantro Leaves in the Recipe:

Carefully chop 1/4 cup of the fresh cilantro leaves into small pieces to release their oils and flavor compounds.

Add the chopped cilantro leaves to the ceviche mixture along with the marinated salmon, red onion, lime juice, and other ingredients called for in the recipe.

Allow the flavors to meld together for at least 30 minutes before serving to ensure that the cilantro has fully infused into the dish.

The ingredients for salmon ceviche are relatively simple, yet it’s essential to use the freshest possible components to achieve the best flavor and texture.

Fresh salmon fillet: This is the star ingredient of the dish, providing the protein content. For optimal results, look for a sustainably sourced, fresh piece of salmon with a vibrant pink color.

Red onion: Thinly slice about one-quarter cup of red onion. The sweetness and crunch it adds to the dish will help balance out the acidity from the lime juice.

Cilantro: Use a generous amount of fresh cilantro for its pungent flavor and aromatic properties. Chopped or whole sprigs can be added, depending on personal preference.

Lime juice: Freshly squeezed lime juice is essential, as it serves both as a marinade and a dressing to enhance the flavors. Aim for about one-quarter cup of juice from 2-3 limes.

Ginger: Grate or finely chop one-inch piece of fresh ginger, which will contribute a zesty warmth to the dish.

Jalapeño pepper: For some added heat, slice or chop half of a jalapeño. You can always adjust the amount according to your taste buds’ preference.

Garlic: Mince one small clove of garlic and sauté it lightly in olive oil for about 30 seconds to take off its pungency, then let it cool down before adding it to the dish.

Olive oil: Use a high-quality extra-virgin olive oil sparingly to help prevent the mixture from becoming too acidic. A drizzle or two is sufficient.

Salt and pepper: Taste as you go and adjust with salt and freshly ground black pepper to get your perfect balance of flavors.

Other optional ingredients that can add more depth to your ceviche include chopped bell peppers, diced mango, pickled ginger, and crispy tortilla strips. The possibilities are endless!

Rinse the Salmon Under Cold Water

In this crucial step of preparing our _Salmon Ceviche_, we focus on properly cleaning and preparing the *_salmon_* for marinating.

Rinsing the *_salmon_* under cold water serves two primary purposes:

1. **Removal of Surface Contaminants**: Cold water helps to flush away any surface bacteria, dirt, or impurities that may be present on the fish’s exterior.

2. **Moisture Regulation**: Rinsing under cold running water also aids in maintaining the optimal moisture balance within the fish, thereby preventing dehydration and potential texture changes during marination.

To effectively rinse your *_salmon_*, follow these steps:

a. Hold the fish firmly under a steady stream of _cold_ running water.

b. Gently massage the fish’s surface with your hands to ensure that all areas are exposed to the water.

c. Continue rinsing for about 30 seconds, ensuring that the *_salmon_* is completely free from any visible impurities or debris.

d. Pat the _*_salmon_* dry with paper towels to remove excess moisture and prevent bacterial growth during the marination process.

Cut into Small Pieces and Place in a Large Bowl

To start making this delicious Salmon Ceviche recipe, you will need to gather all the necessary ingredients. These include fresh salmon fillets, which should be sashimi-grade for food safety reasons. You’ll also need a variety of other ingredients such as red onion, lime juice, chopped cilantro, salt, and a few other spices to add flavor.

Once you have all your ingredients in front of you, it’s time to prepare them for the ceviche. Begin by cutting the salmon fillets into small pieces or cubes. It’s essential to cut the fish into uniform sizes so that it marinates evenly and cooks consistently.

Next, peel a red onion and chop it into small pieces as well. You can use a mandoline or a sharp knife to get thin slices of onion, which will add a nice texture and flavor to your ceviche.

Now, cut some fresh cilantro leaves and chop them finely. Cilantro is an essential herb in many Latin American dishes, including ceviche, and it adds a bright, citrusy flavor to the dish.

Mix together salt, black pepper, and any other spices you like, such as cumin or paprika, to create a seasoning blend for your salmon. You can adjust the amount of each spice to suit your personal taste preferences.

After preparing all your ingredients, place them in a large bowl. This will give you plenty of space to mix everything together and allow the flavors to meld.

Next, squeeze some fresh lime juice over the salmon and other ingredients. The acidity of the lime will help break down the fish and add flavor to the dish. You can use as much or as little lime juice as you like, depending on your taste preferences.

Stir everything together gently to combine, being careful not to mash the delicate flesh of the salmon. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

After the ceviche has chilled, give it a good stir and serve it immediately. You can garnish it with additional cilantro leaves or other ingredients, such as diced avocado or sliced radishes, to add color and texture to the dish.

Add Red Onion, Cucumber, Jalapeño Pepper to the Bowl

To prepare this refreshing Salmon Ceviche, you’ll need to add some crunchy and flavorful ingredients to the bowl with the cooked salmon.

The first ingredient you should add is thinly sliced red onion, also known as cebolla roja or red Shallot in some parts of Latin America. The sweetness of the red onion pairs perfectly with the acidity of lime juice and the richness of the fish, creating a beautiful balance of flavors.

Next, slice up one small to medium-sized cucumber and add it to the bowl. Make sure to use an English or hothouse variety for the best texture and minimal seeds. The refreshing crunch of the cucumber will provide a delightful contrast to the softness of the salmon.

Now, for those who like a little heat in their ceviche, it’s time to add some sliced jalapeño pepper. Be sure to wear gloves when handling jalapeños as the oils in them can cause irritation on your skin. Slice off both ends and then slice down through the middle to remove the seeds and membranes, which contain most of the heat. Add the slices to the bowl and toss everything together for a beautiful and flavorful ceviche.

Remember to marinate the salmon for at least 30 minutes to allow all the flavors to meld together. This will give you the best-tasting Salmon Ceviche with red onion, cucumber, and jalapeño pepper!

Squeeze Lime Juice over the Top and Toss Gently

To complete the salmon ceviche recipe, it’s essential to incorporate various ingredients that will enhance the flavor and texture of the dish.

The primary ingredient for this recipe is raw Salmon fillet, which should be fresh and sashimi-grade to ensure food safety.

Some additional key ingredients include:

Ginger
Lime juice
Cilantro (also known as coriander)
Olive oil
Cumin
Avocado
Tomato
Onion
Bell pepper

Before serving, it’s necessary to add the final touches to the dish.

To do this:

Squeeze lime juice over the top of the ceviche mixture to enhance its flavor and help preserve it.
Toss the mixture gently to combine all the ingredients, being careful not to break down the texture of the salmon or any other ingredients.

This will result in a fresh and flavorful dish that showcases the taste of the high-quality ingredients used.

Chef’s Corner: The Key to Preparing Delicious Salmon Ceviche Lies in Selecting the Finest Quality Ingredients.

To bring out the authentic flavors of this dish, you need to focus on using only the freshest and highest quality ingredients available.

For the Salmon Ceviche recipe, you’ll require the following key ingredients:

* Fresh salmon fillets: You can use either Atlantic or Sockeye salmon for this dish. Opt for fish that has been previously frozen to ensure food safety, as this process helps kill parasites that may be present.

* Lime juice: Freshly squeezed lime juice is an essential component of ceviche. Its acidity will help “cook” the salmon and preserve it safely. Be sure to use organic limes to avoid exposing your dish to any pesticide residue.

* Onions: Thinly sliced red onion adds a punchy flavor and crunchy texture to your ceviche. For optimal results, choose sweet onions like Vidalia or Maui, as they have a naturally sweeter taste.

* Cilantro: This herb brings an aromatic and refreshing flavor to the dish. Select fresh cilantro leaves with no signs of wilting or browning, as these can quickly become bitter if not stored properly.

* Garlic: Minced garlic adds depth to your ceviche’s flavor profile. Use a mild garlic variety like Elephant Ear to avoid overpowering the other ingredients.

* Jalapeño peppers: Thinly sliced jalapeños contribute an exciting spicy kick and crunchy texture. For a milder version, you can use Anaheim or Poblano peppers instead.

* Salt: Fine sea salt is perfect for seasoning your ceviche without adding any excess flavor that might clash with the other ingredients.

* Black pepper: A pinch of freshly ground black pepper enhances the overall aroma and taste experience.

Additional ingredients like chopped bell peppers, diced mango, or crumbled tortilla chips are optional but can add visual appeal and extra flavor to your dish. Feel free to experiment with different combinations to create a unique salmon ceviche recipe that suits your tastes!

Add a Splash of White Wine (optional)

Cooking with ingredients that are fresh and of high quality will greatly impact the flavor and texture of your dish, particularly when it comes to a light and refreshing recipe like salmon ceviche.

You’ll need to start by gathering an array of produce including limes, lemons, red onions, cilantro, jalapeño peppers, and tomatoes.

The protein component of the recipe is the salmon fillet, which can be obtained from most supermarkets or local fishmongers.

Additionally, you may want to have on hand some salt, sugar, garlic powder, onion powder, paprika, black pepper, olive oil, and a splash of white wine (optional) for added depth and complexity in your dish.

The white wine is typically used to add an acidic quality that complements the brightness of the citrus fruits and helps to balance out the richness of the fish.

However, it’s worth noting that you can easily omit this ingredient if you prefer a more delicate or non-alcoholic flavor profile in your ceviche.

Once you’ve assembled all of these ingredients, you’ll be able to proceed with the actual preparation and assembly of the dish, which will bring out the full potential of the flavors and textures involved.

For Extra Flavor, Mix in some Chopped Fresh Herbs like Dill or Basil

To add an extra layer of flavor to your salmon ceviche, mix in some chopped fresh herbs like dill or basil.

These herbs will not only enhance the overall flavor profile but also provide a refreshing and zesty note that complements the delicate taste of the fish perfectly.

Here are some popular fresh herbs that you can use to add flavor to your salmon ceviche:

Dill: This herb has a light, airy flavor that pairs well with the rich flavor of the salmon. It’s also known for its digestive benefits and is often used in traditional Scandinavian cuisine.
Basil: With its sweet and slightly spicy flavor, basil adds a unique twist to the classic ceviche recipe. It’s commonly used in Mediterranean and Asian cuisines and pairs well with citrus flavors.

Other herbs you can consider using include:

Cilantro: This herb has a fresh, citrusy flavor that works well with the bold taste of salmon.
Parsley: With its mild flavor and crunchy texture, parsley adds a nice freshness to the ceviche without overpowering it.

When choosing herbs for your ceviche, make sure to select fresh and fragrant ones. You can chop them finely using a knife or with kitchen shears to release their oils and flavors into the dish.

To incorporate the chopped herbs into your salmon ceviche, simply mix them in gently along with any other ingredients you’re using, such as lime juice, onion, tomato, or jalapeno peppers.