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Севиче из лосося
Salmon ceviche is an exquisite Peruvian dish, impressing with its combination of the tender taste of sea fish and vibrant citrus freshness. Thanks to grapefruit notes, it opens up with new dimensions, which are uniquely revealed in this interpretation. Avocado in this recipe adds a creamy texture that harmoniously blends with the citrus acid. This makes the dish even more satisfying, with a layered taste. Thin slices of radish and fresh mint add a subtle crunch and herbal notes. Ceviche, which can be served as a cold appetizer or light dinner, will be a true find for connoisseurs of new flavors. Try this simple yet exceptionally impressive dish for your next culinary experiment.
Replace part of the grapefruit juice with lime or lemon juice to achieve a more classic bright acidic profile. Add finely chopped chili or jalapeño pepper for a spicy kick, adjusting the amount to your taste. Some avocado can be replaced with mango or cucumber to make the ceviche even more fruity or, conversely, refreshing.
Use only chilled salmon fillet of restaurant quality and be sure to remove all bones and skin so the pieces are tender. Do not marinate the salmon for too long, 10-15 minutes is enough, otherwise, the acid will turn the texture too dense. Cut the fish into cubes of the same size, approximately 1-1.5 centimeters, so they marinate evenly and remain juicy.
Choose salmon with a bright even color without a strong odor, preferably medium-fat fillet from the central part. Select a ripe but firm grapefruit, and be sure to cut off the white membranes to avoid bitterness in the finished dish. Hass or similar variety avocado with dark skin is the best as it has an oily texture and not watery flesh.
Before squeezing citrus, roll them slightly on the table with your palm, making more juice release, and it will be more aromatic. Add the avocado just before serving so it doesn't brown and retains whole cubes without smearing. Serve ceviche well-chilled on a chilled plate or in a small deep bowl, this way the flavor will be brighter and more balanced.
Ingredients for the recipe
Ingredients
Chilled Salmon Fillet
250 g
Pink Grapefruit
1 pc
Hass Avocado, pc
1 pc
Shallots
30 g
Radish
4 pcs
Mint 50g
5 sprigs
Riviere d'Or First Extra Virgin Cold Pressed Olive Oil 250ml
2 tbsp
Moryachka Grinding №1 Edible Sea Salt 1kg
to taste
Pripravka Ground Black Pepper 20g
to taste
Red Chili Pepper
to taste
Preparation steps
01
Preparing the salmon — Clean the chilled salmon fillet from possible bones, if necessary, remove any remaining skin and cut the fish into medium cubes approximately 1-1.5 centimeters. Time: 5 min. Guide: The pieces of salmon are uniform in size and clean from bones and skin.
02
Preparing the grapefruit — Peel the grapefruit, set aside half for juice, divide the other half into segments, and carefully remove the white membranes, cut the flesh into small pieces. Time: 5 min. Guide: There is approximately half a cup of juicy grapefruit segments without white membranes.
03
Chopping vegetables and greens — Chop the shallot or red onion into small pieces, slice the radish into thin rounds, separate the mint leaves from the stems and coarsely chop. Time: 4 min. Guide: The onion is small and even, the radish is thin and crunchy, the mint is fragrant and chopped.
04
Preparing citrus marinade — From the reserved half of the grapefruit, hand press or use a juicer to squeeze the juice into a large bowl, add olive oil, a pinch of salt, finely chopped chili, if desired, and mix well. Time: 3 min. Guide: The marinade is homogeneous, fragrant, with a noticeable grapefruit tang.
05
Marinating the salmon — Add salmon cubes, onion, radish, and grapefruit pieces to the bowl with the marinade, gently mix and leave to marinate at refrigerator temperature. Time: 10 min. Guide: The edge of the salmon is slightly lightened, while the center remains tender and juicy.
06
Preparing the avocado — While the fish is marinating, cut the avocado in half, remove the seed, peel the flesh from the skin and cut into medium cubes, if desired, drizzle with a small amount of grapefruit juice. Time: 3 min. Guide: Avocado cubes remain whole, not browned and retain their shape.
07
Tip: Serve the salmon ceviche immediately after a short marination, while the fish is tender, and the avocado is not browned, plating the dish in small deep plates or on crisp toasts, and before serving, you can additionally drizzle the surface with a drop of olive oil and grapefruit juice for a more vibrant aroma.
Where to order ingredients
Select the required ingredients in one of the stores
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