Name: Peruvian Salmon Ceviche
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Salmon fillets, cubed - 3 pounds; Uncooked medium shrimp, peeled and deveined - 4 cups; Water, divided - 3 quarts; Sea salt, divided - ½ cup; Red onions, thinly sliced - 4; Lime juice - 1 ¾ cups; Celery, chopped - 1 stalk; Fresh ginger root, peeled and chopped - 1 (4 inch) piece; Garlic - 8 cloves; Dried red chile peppers - 8; Fresh cilantro, chopped - ½ bunch; Lettuce leaves - 6; Fresh lime wedges - 6

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Salmon Ceviche

1. Salmon fillets, cubed - 3 pounds

2. Uncooked medium shrimp, peeled and deveined - 4 cups

3. Water, divided - 3 quarts

4. Sea salt, divided - ½ cup

5. Red onions, thinly sliced - 4

6. Lime juice - 1 ¾ cups

7. Celery, chopped - 1 stalk

8. Fresh ginger root, peeled and chopped - 1 (4 inch) piece

9. Garlic - 8 cloves

10. Dried red chile peppers - 8

11. Fresh cilantro, chopped - ½ bunch

12. Lettuce leaves - 6

13. Fresh lime wedges - 6

How to cook deliciously - Peruvian Salmon Ceviche

1. Stage

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.

2. Stage

Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.

3. Stage

Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.

4. Stage

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.