Let’s face it: in much of the country, it’s too hot to turn on the stove. However, there is a way to cook seafood without heat!
What is ceviche?
Ceviche is a dish that has roots in South America. It is typically made from raw fish that is cured in citrus juice. In combination to adding flavor, the acid from the juices alters the protein structure of the fish, giving it a “cooked” texture.
There are many regional variations of ceviche, and no two recipes are exactly alike. Here are some basic tips for wowing guests at your next get-together:
- Use high-quality seafood! A dish of this caliber should utilize the best seafood that you can find, and fish that has been blast-frozen is the safest option for preparation.
- Fresh citrus juice is best. Ceviche is typically cured in lime juice. While it may be tempting to opt for the convenience of bottled juice, fresh-squeezed will give your dish the best flavor possible.
- Get creative with fruits and veggies added. Mango can sweeten things up, while a serrano or jalapeño will give your ceviche a spicy kick. Don’t be afraid to add some extra flavor!
Ready to give it a try? Find a recipe for Salmon Ceviche below:
Basic Salmon Ceviche
- 1lb. Wild Salmon (boneless and skinless), chopped into bite-size chunks
- 4 lemons
- 3 limes
- 1 jalapeño, diced
- 1 medium red or white onion, chopped
- 3 bell peppers (yellow and green), chopped
- 1-2 bunches of cilantro, chopped
- 1 tbsp. of Captain Tony’s Wild Alaska Rub (more or less to taste)
- Tortilla chips for serving
- Place salmon in a glass or stainless (non-reactive) bowl.
- Squeeze lemon and lime juice over salmon and let marinate anywhere from 3-6 hours, or until salmon turns opaque. This is a sign that the fish has been “cooked” by the citrus.
- Drain off excess juice and mix in vegetables.
- Squeeze a little more fresh lemon or lime juice over the top and season with Wild Rub to taste.
- Let the mixture sit for a few more hours (or overnight).
- Stir again and serve with tortilla chips