Salmon Recipe – Ceviche Recipe

Depending on where you are in the world, your ceviche bowl (or martini glass, or… goblet) will look very different.

If you’re in Peru (considered by many to be the birthplace of ceviche), you’ll find boiled corn, sweet potatoes, and corn kernels with your meal. Elsewhere in South America you can get popcorn, fried green plantains (patacones) and plantain chips (chifl) on the side. In Mexico, tostadas or fried corn tortillas are commonly used.

For this rather unconventional ceviche, we borrowed techniques and ingredients from around the world, from Japan to Mexico. Read on to learn how all these elements come together.

The Fish

When it comes to fish, quality really matters when making ceviche. All other ingredients — mix-ins, marinades — exist to enhance and compliment the flavor of the fish. There’s no chance of masking unpleasant smells or textures! Since we know the high-quality white fish typically used in ceviche can be hard to find in the States, we went with something that wasn’t: salmon. But not traditional doesn’t mean it’s not delicious! If you’ve ever eaten salmon raw, you know it’s extremely bland and decadent. If you do your research (or chat with your fishmonger) to find a high-quality salmon, you’ll be rewarded with some seriously delicious ceviche. We say: it’s worth it!

Mix-in

We keep things *mostly* true to Peruvian-style ceviche for mix-ins, including diced red onion, fresh cilantro, and a finely chopped hot pepper. Traditionally lemon drop pepper (AKA aji lemon pepper) is used to bring heat with some tropical citrus flavor. Since they can be hard to find, I would suggest a Serrano, Jalapeno or Scotch Bonnet pepper as a substitute. Always taste a little pepper before adding to your ceviche; All peppers are a little different. Remember: you can always add more spice, but once you add too much it’s very difficult to tone it down.

We borrowed one thing from Mexican-style ceviche: avocado. We like a little added creaminess, but feel free to leave it off.

Marinade

Borrowing again from Peru, we’re making a blended ceviche marinade, often called leche de tigre*. Citrus juice, garlic, ginger, coriander leaves, red onion and fish scraps take a spin in the blender, before straining and adding to our fish. This flavorful, magical marinade is all Peruvian, though there may be one ingredient that surprises you: ginger!

Check out the history of Peru and you’ll see why. In the early 1800s, Japanese immigrants began arriving in Peru, bringing with them ingredients and cooking methods. In this recipe, we see the Japanese influence not only in the ingredients, but also in the technique. Before Japanese immigration, Peruvians marinated their ceviche for hours. Japanese immigrants taught Peruvians to appreciate fish in a more “lightly cooked” form, with marinations that took minutes (if not seconds) to complete, forever changing the preparation of one of the country’s most beloved dishes. Today, Japanese-Peruvians have developed a cuisine of their own, called Nikkei.

Bhajana

As mentioned above, there are many delicious accompaniments for ceviche. We took inspiration from Mexico and went with fried corn tortillas—ours just came out of a bag. No matter what you eat it with, we promise it will be delicious. Happy marinating!

* Wondering why it is called tiger’s milk? In Peru, some people believe that taking a “shot” of the marinade left at the bottom of your bowl can cure a hangover, and the sour-spicy sip elicits a tiger-like roar from the drinker. Others claim it’s an aphrodisiac, and can make you a “tiger” in the bedroom.

Made this?

 

YIELDS:	PREP TIME:	TOTAL TIME:
2-4 serving(s)	30 mins	40 mins

Ingredients

FOR CEVICHE:

1 lb. sushi-grade or previously frozen salmon, defrosted, with skin removed

Kosher salt

1/2 medium red onion

1/4 c. freshly chopped cilantro

1 lemon drop chili pepper, Serrano pepper, or jalapeño, thinly sliced

1/2 avocado

1/2 tsp. toasted sesame oil (optional)

Corn chips, for serving

FOR LECHE DE TIGRE, OR TIGER’S MILK:

4 limes, juiced (about 2/3 cup)

1 naval orange, juiced (about 1/2 cup)

2 garlic cloves, smashed

2″ piece of ginger, peeled and halved

5 cilantro stems

 

Directions

Step 1

Cut fish into ½-inch cubes and place in a large glass bowl, reserving any oddly shaped, fatty, or dark pieces of fish for the tiger’s milk. Season cubed fish with salt. Refrigerate while you prepare the onions and tiger’s milk.

Step 2

Prepare onions: cut ½ onion in half, then thinly slice 1 half and place slices in a medium bowl. Add sliced pepper and cilantro to bowl with onions.

Step 3

Make tiger’s milk: into a blender or food processor, combine reserved salmon (if using), remaining quarter red onion, lime juice, orange juice, garlic cloves, ginger, and cilantro stems. Pulse mixture 10 times in rapid succession, until solids are broken down but not completely pureed. (Alternatively, combine all ingredients in a bowl and let sit for 10 to 30 minutes.)

Step 4

Assemble ceviche: cut ½ avocado into small ¼” cubes and add to bowl of salmon, along with onions, peppers, and cilantro. Strain tiger’s milk over salmon and stir to combine.

Step 5

Let ceviche marinate for 10 minutes, then serve with corn chips. It is best to eat freshly made ceviche within the hour it is prepared, to avoid fish that is “overcooked” and soft.