Ceviche: salmon, salmon, tuna recipe. peruvian cuisine

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's always interesting to get acquainted with the gastronomic delights of other countries, so today's excursion is dedicated to Peruvian cuisine. Agree, few were lucky enough to visit this stunning extravagant republic. The country's culinary originated many centuries under the influence of two cultures: Andean and Spanish.

Moreover, each climatic part of the republic has its own traditions and original recipes. For example, in the south they prefer to cook seafood, vegetables, rice and meat delicacies. In special honor was and remains such a dish as ceviche. The recipe for a marinated fish treat with the addition of various ingredients has spread far beyond Peru.

Elite restaurants offer guests their own variations of its preparation from red and white fish. The recipe is not difficult. At home, you can create ceviche from the available ingredients and surprise your guests with culinary talent.

Salmon and seafood ceviche

So let's welcome the national treat of Peruvian cuisine. The presented recipe is a classic of the genre. Incoming components are sold in any supermarket, most importantly, carefully monitor their freshness and expiration dates so as not to get poisoned. We will need:

• salmon fillet - 400 g;
• peeled and boiled shrimp - 300 g;
• fresh tomatoes - 150 g;
• Scallops - 300 g;
• lemon or lime - 10 pieces;
• two oranges and two grapefruits each;
• one mango;
• chili;
• red onion;
• a teaspoon each of s alt, sugar and black pepper.

Technological process

Prepare the fish: peel the skin, remove the bones. Cut the loin into medium pieces or slices, put in a deep cup. Blanch the tomatoes in boiling water, remove the skin, cut into rings, send to the salmon. In the same container we put boiled shrimp (it is advisable to choose a small size).

Scallops should be cut into several pieces, shifted to the rest of the products. Finely chop the peeled mango, red onion, chop the chili - add to the fish fillet. Sprinkle with the indicated spices. Rinse eight lemons, cut in half and squeeze the juice into a bowl. Stir, cover with cling film and send to marinate in the refrigerator for three hours.

After time, add slices of grapefruit, orange and two lemons to salmon and seafood ceviche (after removing the skin and film from citrus fruits). Decorate with shrimps, dill stalks and serve. An exquisite treat will amaze you with its flavor bouquet, bright color palette and piquancy. Try it and you won't be disappointed!

Salmon ceviche

The second option is a bit simpler, itfewer products are used. The essence of cooking remains the same - the fish is not subjected to heat treatment. As a rule, for this dish, a whole salmon carcass is taken, which is cut up independently: gills, scales and large bones are removed. Of course, it is not easy to clean the fish, but believe me, the effort expended is worth it. Ingredients set:

• kilogram of fresh salmon;
• three red oranges;
• three limes;
• two onions (red variety);
• chili pod (optional);
• a bunch of cilantro;
• s alt.

Instructions

You can choose any fish for ceviche. The recipe does not dictate strict rules, which greatly facilitates cooking. A little tip: buy a fresh carcass, because the frozen one will be watery, and the fillet will be too soft. After cutting the pulp, cut into small cubes. Add dressing from lime juice and one orange, disassemble the rest into slices and put in a container.

To marinate the salmon fillet well, place it in the refrigerator for 2-3 hours. The acidity of citrus fruits will add zest to the fish and make the flesh soft pink. It remains to prepare the remaining products. We put on gloves to cut the chili, otherwise the skin will burn. Chop the red onion in half rings, finely chop the cilantro. We shift the vegetables to the marinated fillet of red fish, leave for another 40 minutes. The "Ceviche" dish can be served in portions, garnished with a slice of lemon and a sprig of cilantro.

From tuna and scallops

We offer to cooka cold appetizer from a he althy and tasty product - tuna. It is impossible to resist the tender, elastic and juicy meat of this fish. Perfectly harmonizes with boiled potatoes and rice Peruvian ceviche. The recipe implies the following set of products:

• frozen tuna fillet - 500g;
• take scallops in the same amount;
• juice of three lemons;
• zest of one lime;
• pulp of three oranges;
• red plum - 4 pcs;
• three red onions;
• seven chili rings;
• two cloves of garlic;
• a bunch of parsley and chives;
• s alt to taste;
• olive oil - 50 ml.

Step by step guide

Cut thawed scallops and tuna into small pieces, transfer to a glass dish, pour over lemon juice (squeeze), grate lime zest, season with s alt. Let it brew for half an hour. Put orange pulp, plum halves, chili, chopped onion, chopped garlic into marinated seafood.

Chop parsley with green onions, drizzle with olive oil. Leave for 10 minutes. Ceviche of tuna and scallops will captivate with delicious taste. Serve with white wine, gherkins and Mexican chips.

Cooking from assorted fish

For a note to hostesses, we offer a universal way of making ceviche. The composition of the dish includes:

• fish platter of salmon and salmon - 300 g;
• lime - 8 pieces;
• lemon - 7 pieces;
• two pods of redhot pepper;
• onions - three heads;
• dill, cilantro;
• s alt - 30g

Cooking method

Gut the fish, remove the gills, skin, scales and bones. Cut into thin slices. Fill with saline: per liter of water - 30 grams of s alt. Marinate for five minutes, drain the liquid. Mix lemon and lime juice, add hot pepper and onion rings. Pour the fillet with the resulting mixture, put the chopped greens. We rearrange the fish ceviche in the refrigerator for five hours. The original appetizer will not leave anyone indifferent.

Mussel and pineapple dish

Finally, let's describe an unusual recipe from marine reptiles. Required Components:

• mussels without shells - kilogram;
• fresh pineapple or canned pineapple;
• glass of celery;
• two limes;
• fresh tomatoes - 2 pcs.;
• onion head;
• half glass of filtered water;
• s alt, pepper to taste.

Sequence of actions

Peeled mussels should be cut into several pieces. Fill with water, add. Manually squeeze the juice from the lime, add diced pineapple, chopped onion. Put finely chopped celery and blanched tomatoes in a saucepan. You can add cilantro if you like. Leave to marinate for 1-1.5 hours.

Spread ceviche on green lettuce leaves (the recipe is so good that the dish is sure to surprise even demanding gourmets)and serve with corn tortillas.