Lime Chilli Coriandercilantro Salmon Ceviche Food

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

CHILEAN SALMON CEVICHE

Steps:

• Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
• In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
• On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

PERUVIAN SALMON CEVICHE

Steps:

• Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
• Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
• Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
• Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.

CILANTRO SEAFOOD CEVICHE

Steps:

• Cut shrimp and squid into small bite size pieces.
• Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
• Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
• Add cilantro and tomatoes and mix well.
• Add salt and pepper to taste.
• Place in a sealed container and chill.
• Serve cold alone immediately or let soak for more flavor.
• The recipe keeps refrigerated in sealed container for 3-4 days.
• Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).

LIME CEVICHE

Steps:

• In a nonreactive bowl, combine juice, jalapeño, ginger, and oil.
• Add shrimp/fish, and toss.
• Cover with plastic.
• Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
• Add remaining ingredients.
• Season with salt and pepper.
• Toss, and serve.