Salmon Ceviche Recipe
This salmon ceviche recipe is the perfect balance between acidic, creamy, fresh, spicy and salty components. The result is delicious!
Equipment
- Blender
Ingredients
- 1/2 lb salmon sushi grade
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1/3 cup peanut butter
- 1/4 cup water
- 1 tsp salt
- 1/4 cup red onion julienned
- 1/4 cup cucumber sliced in half circles
- 1/2 avocado diced
- 1/2 red chili sliced
- 1 tsp cilantro chopped
- Sea salt
- Tostones/patacones or plantain chips for serving
Instructions
- Cut the salmon in sashimi like slices that are ⅛ ″ thick. Reserve scraps of salmon for the sauce, like small pieces that are not sliceable.
- In a medium sized bowl, season salmon slices with olive oil and salt. Allow them to rest in the fridge for 20 to 30 minutes.
- Blend lime juice, peanut paste, water, 1 teaspoon salt and the scraps of salmon you have available. If necessary, add one or two extra tablespoons of water. You should end up with a creamy, but not too runny sauce.
- To plate the ceviche, serve the peanut sauce as a base in each dish. Arrange on top of the sauce the salmon slices with the olive oil, julienned red onion, cucumber slices, diced avocado and red chili slices. Drizzle chopped cilantro and sea salt to finish the dish.
- Serve immediately with tostones/patacones or plantain chips.
Nutrition
Calories: 644kcal | Carbohydrates: 20g | Protein: 34g | Fat: 51g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Cholesterol: 62mg | Sodium: 1405mg | Potassium: 1166mg | Fiber: 6g | Sugar: 7g | Vitamin A: 257IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 2mg