Salmon ceviche

Salmon ceviche

By
From
Cabana The Cookbook
Serves
4-5
Photographer
Martin Poole

Ceviche (pronounced ‘see-vee-chay’) is raw fish marinated in citrus juice and seasoned with chilli. It’s a popular lunch for busy city workers in São Paulo, along with sushi and sashimi. Ours is marinated in orange and lime juice and seasoned with chopped red chillies – a perfect light starter for a summer evening.

Ingredients

Quantity Ingredient
400-500g very fresh boneless, skinless salmon fillet
3 tablespoons lime juice, freshly squeezed
3 tablespoons orange juice, freshly squeezed
1 small red chilli, deseeded and finely chopped
1 tablespoon flat-leaf parsley, finely chopped
sea salt
lime wedges, to serve

Method

  1. To get nice, even slices, freeze the salmon fillet for about 30 minutes until it is very cold and quite firm. Use a sharp knife to slice the salmon thinly at an angle. Try to cut each slice with a long single stroke and aim for it to be no more than 5 mm thick. Arrange the slices neatly on a serving plate. If not serving immediately, cover with clingfilm and chill in the fridge.
  2. About 20–30 minutes before you’re ready to serve, remove the salmon from the fridge and let it come to room temperature. Dress with the lime and orange juices, then sprinkle the chilli, parsley and salt over the top. Garnish with the lime wedges and serve.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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