Salmon Ceviche
Ceviche di salmon
There’s more Scandinavia than Italy in this elegang salmon ceviche recipe, but it’s still unbelievably delicate.
Ceviche is a bit like sushi, because the fish remains uncooked, yet the taste is distinctly different and refreshing with the tart lemony tinge. Furthermore you don’t have to be a wizard with a knife and a rice boiler in order to succeed. Making ceviche for antipasti is embarrassingly easy compare to how flashy it looks. And the taste is addictive.
Just remember that the fish should be extraordinarily fresh, when you prepare it this way. And if in doubt of the freshness, remember to deep freeze it first in order to kill possible parasites.
Ingredients
250 g fresh salmon fillet – tuna can also be used.
Sea salt
1 lemon
1 tsp nigella seeds
50 gr rucola
Fresh parsley
Fresh anis flowers (other edible flowers like rosemary, lavender, or salvia can be used)
Preparation
Remove the skin from the salmon and cover the fish in salt for 1 hour to make it more firm
Rinse off the salt, dry the fillet with kitchen paper and place it in a plastic bag with nigella seeds and lemon juice to cover.
Marinate the salmon in the fridge for 3-4 hours.
Chop rucola and parsley.
Pat the salmon ceviche dry with a piece of kitchen paper.
Slice the marinated salmon and place is one the leaves.
Sprinkle with marinate, a little olive oil and purple flowers.
Other great fish recipes
Leave a Reply
Want to join the discussion?Feel free to contribute!
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
That is a beautiful dish. I haven’t yet tried uncooked fish, although with the salt and lemon, it is somewhat cooked and firmed.
One of these days I really have to try this.
I was really suspicious to begin with, but the lemon juice cooks the fish, so it doesn’t seem raw. The fish is firm and tender, and only the colour remains raw.
I love this salmon preparation! What a beautiful dish! This is a salmon and sashimi loving household so I know that this is a dish I need to prepare. Thanks for sharing!
My pleasure MJ. This dish is one of my favourite, though I don’t make it nearly as often as I should do.