Peruvian Salmon Ceviche Recipes

PERUVIAN SALMON CEVICHE

This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.

Provided by Maria_de_Cuba

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

Peruvian Salmon Ceviche image

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.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g

Ingredients

3 pounds salmon fillets, cubed
4 cups uncooked medium shrimp, peeled and deveined
3 quarts water, divided
½ cup sea salt, divided
4 red onions, thinly sliced
1 ¾ cups lime juice
1 stalk celery, chopped
1 (4 inch) piece fresh ginger root, peeled and chopped
8 cloves garlic
8 dried red chile peppers
½ bunch fresh cilantro, chopped
6 lettuce leaves
6 fresh lime wedges

SALMON CEVICHE

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

Salmon Ceviche image

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.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

Ingredients

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

CEVICHE PERUANO

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

Provided by Ana O.

Categories Appetizers and Snacks Tapas

Time 2h10m

Yield 8

Number Of Ingredients 13

Ceviche Peruano image

Steps:

Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g

Ingredients

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
½ stalk celery, sliced
¼ cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1 bibb or Boston lettuce, separated into leaves

More about "peruvian salmon ceviche recipes"

AUTHENTIC PERUVIAN CEVICHE RECIPE BY EAT PERU

Web Mar 9, 2016 Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds. This …
From eatperu.com
4.7/5 (6)
Category Lunch, Main Course, Main Dish, Starter
Cuisine Peruvian
Calories 403 per serving

Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is “cooking” and turn gently so that each piece gets plenty of contact with the lime juice.
While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.

Peruvian Salmon Ceviche Recipes

PERUVIAN SALMON CEVICHE

SALMON CEVICHE

CEVICHE PERUANO

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

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