Salmon Ceviche

Name: Salmon Ceviche
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 avocado, sliced; 1 teaspoons chili paste or sauce; 0 teaspoons cumin; 59 milliliters extra virgin olive oil; 2 Tbsps minced fresh cilantro; 1 clove garlic, minced; 0 teaspoons fresh ground pepper; 59 milliliters fresh lime juice; 59 milliliters minced red onion; 454 grams very fresh salmon fillets (sushi-grade preferred), thinly sliced; 3 Tbsps sea salt; 1 ripe tomato, finely diced; 0 teaspoons white sugar

You can never have too many main course recipes, so give Salmon Ceviche a try. This gluten free, dairy free, and pescatarian recipe serves 6. One portion of this dish contains approximately 16g of protein, 19g of fat, and a total of 249 calories. 1 person found this recipe to be scrumptious and satisfying. A mixture of avocado, extra virgin olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

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.

Ingredients you will need

Chili Paste

Lime Juice

Olive Oil

Cilantro

Garlic

Pepper

Salmon

Tomato

Cumin

Onion

Sugar

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Avocado Slices

Salmon

Equipment

Bowl

Ingredients

Servings:

avocado, sliced 1teaspoons

chili paste or sauce 0teaspoons

cumin 59milliliters

extra virgin olive oil 2Tbsps

minced fresh cilantro 1clove

garlic, minced 0teaspoons

fresh ground pepper 59milliliters

fresh lime juice 59milliliters

minced red onion 454grams

very fresh salmon fillets (sushi-grade preferred), thinly sliced 3Tbsps

sea salt 1

ripe tomato, finely diced 0teaspoons

white sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.