The salmon makes a wonderfully fresh ceviche, which is perfect food for summer days.
Originally from South America, ceviche is a dish where fish is cooked with lime juice. Light and fresh ceviche is perfect as an appetizer or as a small serving for dinner parties.
The lime juice cooks the salmon with its acid, and the texture of the fish becomes firm. The color of the fish also becomes lighter at the same time.
For ceviche, you should use as fresh fish as possible. So check the date of catching the fish from the seller at the fish counter. Ceviche should also be eaten as fresh as possible, preferably on the day of preparation.
Also remember to take care of the cold chain. You can place, for example, a cooler under the ceviche plate if the food is served on the table for a longer time.
LOHICEVICHE
500 g of salmon fillet
1.5 teaspoons of salt
Juice of 6 limes
1 small red onion
1 mild red chili
0.5 tsp of sugar
a handful of fresh cilantro
1. Remove the skin and bones from the salmon fillet. Cut the fish into small cubes and place the cubes in a bowl. Season with salt.
2. Squeeze the lime juice over the fish cubes.
3. Chop the red onion and chili pod and add to the fish pieces. Add the rest of the ingredients, but leave some cilantro for decoration.
4. Cover the ceviche in the fridge for two hours.
4. Garnish the ceviche with the remaining cilantro leaves just before serving.
Tuuli’s kitchen tests the most talked about food trends and cooks the tastiest everyday meals without forgetting the weekend delicacies. Photo: Inka Soveri