Sitting outside on a warm day with a glass of wine and this tangy salmon ceviche is as good as life could possibly get. The method is simple, so as long as you have super fresh fish this is the sort of recipe that you really can’t mess up.
This is the latest in our series of tasty recipes that feature just 7 simple ingredients. They are all super tasty and can be made by people of all cooking abilities.
The key is hitting up your local fishmonger, good supermarket or gourmet deli and finding the absolute, freshest fish. It really is worth paying a little more than you normally would, as you can taste the quality.
Tangy Salmon Ceviche: Ingredients
- Fresh Salmon Fillet
- Red chillies
- Fresh tortillas
- Red onions
Slice the salmon into thin slices. Ideally buy it with the skin removed, or ask your fishmonger to remove it for you.
Cut the strips into small pieces. Try to make them all as uniform in size as possible.
Add the salmon to the bowl, before starting to prepare all the other ingredients that you will add.
Take the seeds out of the red chillies and dice them as small as you can.
Peel and dice the red onions. Try to get as fine a dice as possible, so that it adds crunch to the ceviche but doesn’t overpower the whole dish.
Add both the chopped chillies and red onions to the salmon.
Chop the coriander. You can leave it relatively coarsely chopped.
Add the coriander to the bowl, along with salt and pepper.
Squeeze in the juice of the limes. The acid from the lime will add flavour to the dish but also effectively “cooks” the salmon for you!
Add a splash of tabasco. This gives it an added kick, but also helps bind a small amount of sauce along with the lime juice.
Combine the mixture and adjust the seasoning as needed. That could mean more lime juice, salt, pepper or chillies. It’s all about getting it juuust right to your own personal taste.
Pop the tortillas in a chargrill pan and heat them up. The microwave would also work for about 10 seconds.
Add a generous amount of the salmon mix to each of the tortillas…
Serve them up with more fresh lime to squeeze over the top.
You can now make your own tangy salmon ceviche.
Once you learn the recipe you’ll be making it on a regular basis!
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