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Salmon Ceviche
Ceviche is extremely popular Central and South America where it ’ s made with a variety of seafood . Typically made with a white fish , however I ’ ve found where it works well with salmon . The citric juices from the lemons and limes cook the meat through a marinating process referred to as “ denaturing .” The meat is firm and takes on a slight taste of the spices used in the marinating process . It ’ s perfect on a hot summer night with a cold beer and a basket of tortilla chips .
Except for the salmon , combine all ingredients into a glass bowl or plastic container . Remove skin from salmon . With a sharp knife slice the raw salmon into 1 / 8 inch thick strips approximately 2 to 3 inches long . Remove skin from salmon fillet when it ’ s half frozen . It ’ s still firm enough yet a fillet knife cuts the skin away easily . Place the raw salmon into the ingredients making sure the juice and spices cover the raw fish . Place in refrigerator for at least 3 hours . Keep cool until ready to serve . Serve with tortilla chips or crackers , a mild cheese and an ice cold beer .
1 pound of raw salmon 1 teaspoon freshly ground pepper ¼ cup cilantro , minced 4 limes , juice of 2 lemon , juice of 1 onion 5 garlic cloves 2 Serrano peppers ½ tablespoon salt
44 explore : NW | The Official Magazine for kenmore air