Sumptuous ceviche

Ok. My absolute favorite this summer is the Latin American dish ceviche. Hands down. I suspect many different interpretations of ceviche will swim out of my kitchen this summer!

This one is quite basic, however a bit untraditional as I´ve used salmon rather than a white saltwater fish. The elegance of the “raw” fish, the tang of lime, the crispness of koriander and the slow, warm heat of the chili is perfect as a lunch snack in the shade – accompanied by ice-cold beer and some salty tortilla chips!

Ingredients:

  • ca. 0.5 kg sashimi-grade fish, cut into small cubes (I used salmon from Salma – exquisite!)
  • 1 medium sized onion, thinly sliced into small half moons
  • juice from 2-3 limes
  • 1 red chili, finely chopped
  • sea salt
  • a handfull of koriander/cilantro
Norsk:
  • ca. 0.5 kg fisk av sashimi-kvalitet, kuttet i terninger (f.eks. Salma laks)
  • 1 medium stor løk, skåret i tynne halvmåner
  • juice fra 2-3 lime
  • 1 rød chili, finhakket
  • havsalt
  • en neve koriander

This is really easy to make, but it needs to marinate for 2-3 hours. So bake that into your time schedule, aight?

Start by cubing the fish, and sprinkle salt over it.

Like I said, I used salmon, but any white saltwater fish that you would find on a sushi menu would work wonders; albacore, sole, snapper, halibut… It´s amazing how a dish made with so few ingredients can be so delicious! But to get a truly good result it is crucial that those few ingredients are of great quality. Don´t be cheap, ok? 🙂

Sqeeze the limes over the fish, and give it a stir so that all the fish pieces have been in contact with the lime juice. Remove the seeds of the chili and finely chop it. Slice the onions. Combine with the fish, cover and refrigerate. How long you want the fish to marinate in the lime is totally up to you. The lime juice reacts chemically with the fish, “cooks” it in a way, turning it white. The smaller the pieces, the less you need to marinate it. My pieces were cubes of about 1-2 cm, and I left the fish in the fridge for about 2 hours – perfect according to my palate. I also ate leftover the next day – those were good too 😀

See how the color of the salmon changed? Garnish with plenty of fresh koriander/cilantro and serve to your lucky lunch guests.

Perhaps as one of several summer dishes.

And perhaps followed with summer dessert.

Red and green, baby!

Holla, Karen

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s