Ceviche De Salmon Recipes
MANGO SALMON CEVICHE
Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.
SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO
Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!
Provided by Josh Capon
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
- Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
- Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
- Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.
PERUVIAN SALMON CEVICHE
This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.
Provided by Maria_de_Cuba
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
- Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
- 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.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g
CEVICHE DE SALMON
Steps:
- salmon,pina,jicama y la manzana se parten en cuadritos y se ponen en un bowl y se agrega todos los ingredientes dejando al ultimo el limon. Ya listo y refrigera por media hora se ponen en una copas de martini o margarita y se adorma con unas hojas de cilantro y una rebanada de limon y se acompanan de tostadas (chips)tortilas doradas
SALMON CEVICHE
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
- To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g
More about "ceviche de salmon recipes"
SALMON CEVICHE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
Cuisine AmericanTotal Time 3 hrs 10 minsCategory Seafood RecipesCalories 192 per serving
10 BEST SALMON CEVICHE RECIPES | YUMMLY
From yummly.com
SALMON CEVICHE - THE SEASIDE BAKER
From theseasidebaker.com
Cuisine MexicanCategory AppetizerServings 4
- In a medium sized shallow bowl, combine Coho Salmon cubes with the juice of half an orange and 3-4 limes. The lime and orange juice should cover the coho. Cover and refrigerate for 30 minutes.
- After the coho has "cooked" for 30 minutes, pour out the lime and orange juice from the bowl. Mix in the rest of the ingredients, juice of 1/2 a lime, 3 tablespoons orange juice (from the other half of the orange), and season with salt and pepper to taste.
SALMON CEVICHE | MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (11)Total Time 1 hr 25 minsCategory AppetizerCalories 207 per serving
SALMON CEVICHE - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Reviews 24Category Side DishCuisine MexicanTotal Time 4 hrs 5 mins
- In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.
SALMON CEVICHE RECIPE - CEVICHE CHILENO WITH SALMON | HANK ...
From honest-food.net
5/5 (4)Total Time 30 minsCategory Appetizer, Lunch, Main Course, SnackCalories 307 per serving
- Mix all the citrus juice in a bowl and add the minced onion. Let this sit while you chop all the other ingredients.
- Add each ingredient to the bowl when you finish chopping it, leaving the cilantro for last. Mix well, and either eat right away, or refrigerate for up to 30 minutes before serving.
SALMON CEVICHE - CULINARY HILL
From culinaryhill.com
Ratings 2Category AppetizerCuisine MexicanTotal Time 4 hrs 10 mins
- Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary.
- Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.
- Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
- Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
SALMON CEVICHE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 30 minsServings 6Calories 58 per serving
- Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.
- Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.
- Wine pairing: Ceja 2012 "Bella Flor" Dry Rosé of Syrah. Beautifully crisp, this pink handles the tangy citrus of the ceviche, and its bright red fruit tames the chiles and sets off the wild salmon.
BEST SALMON CEVICHE RECIPE - HOW TO MAKE SALMON CEVICHE
From delish.com
Total Time 40 mins
- 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.
PERUVIAN CEVICHE | RICARDO
From ricardocuisine.com
Servings 4Total Time 50 minsCategory Appetizers
- In a small pot, bring all of the ingredients to a boil. Remove from the heat. Cover and let infuse for 15 minutes. Let cool to room temperature, then chill in the refrigerator for 1 hour or until very cold. Strain the marinade through a sieve into a small bowl.
- Meanwhile, in a small pot of salted boiling water, cook the sweet potato for 5 minutes or until tender. Drain and set aside on a plate to cool.
CEVICHE DE SALMóN RECIPE BY MADELINE MONACO
From thedailymeal.com
4/5 (1)Estimated Reading Time 50 secsServings 8
- Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces. Place fish in casserole dish and cover with lime juice and add white pepper and salt. Refrigerate for four hours. Stir, and refrigerate two more hours.
- Drain ¾ of lime juice. Mix together serrano peppers, scallions, oil and tomatoes. Stir tomato mixture into fish, coating completely. Refrigerate for one more hour.
- Bring to room temperature before serving (about 15 minutes). Garnish with chopped cilantro and lime wedges, and serve with corn tostadas, tortilla chips or on endive.
CEVICHE WITH SALMON + PINEAPPLE
From awortheyread.com
- In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add salmon and use a large spoon to make sure the salmon pieces get fully covered in the Leche de Tigre mixture. Cover the bowl with plastic wrap and place it in the fridge for 30-minutes.
- Cut the kernels off the corn cob. Place a saute pan over med-high heat and add one tbsp of EVOO and one tbsp of butter. When the mixture is hot, add the corn and saute until the corn is opaque, add a pinch of sea salt, and toss. Spoon the mixture into a bowl and set it into the fridge to cool.
- After 30-minutes, remove the bowls from the fridge and uncover; the salmon should be a little firm to the touch.
- Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining red onion, and fresh dill.
SALMON CEVICHE WITH MANGO RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
SALMON CEVICHE | LOW-CARB, SO SIMPLE!
From lowcarbsosimple.com
Estimated Reading Time 6 mins
SUMMER WHITEFISH CEVICHE - SITKA SALMON SHARES
From sitkasalmonshares.com
Servings 4-5Total Time 35 minsEstimated Reading Time 4 mins
46 CEVICHE DE SALMON IDEAS IN 2021 | COOKING RECIPES ...
From pinterest.com
46 pins
WATERMELON SALMON CEVICHE; HEALTHY, QUICK AND DELICIOUS ...
From passionspoon.com
Estimated Reading Time 6 mins
SALMON CEVICHE RECIPE (TOSTADAS DE CEVICHE) - WELL ...
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine PeruvianCategory Appetizer, Dinner, Lunch
120 CEVICHE RECIPE IDEAS | CEVICHE RECIPE, CEVICHE, RECIPES
From pinterest.ca
NATIONAL RECIPES: SALMON CEVICHE WITH MANGO ...
From houstonfoodtruckfest.com
SALMON CEVICHE RECIPE - YOUTUBE
From youtube.com
EASY PERUVIAN SALMON CEVICHE RECIPE - LATIN MARKET
From latinmarket.co.uk
CEVICHE DE SALMON RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love