Best 3 Salmon Ceviche Jamie Oliver Recipes
Salmon ceviche is a delightful dish that combines the flavors of fresh salmon, citrus, and herbs. Originating from Peru, this dish has gained popularity worldwide for its vibrant and refreshing taste. The key to a great salmon ceviche lies in the quality of the ingredients used, particularly the salmon. Whether you prefer a classic recipe or one with a modern twist, there are many variations of salmon ceviche to explore. This article will guide you through the process of creating a delicious salmon ceviche dish, ensuring that you impress your family and friends with your culinary skills.
Here are our top 3 tried and tested recipes!
PERUVIAN CEVICHE
During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.
Provided by Jamie Oliver
Categories Quick fixes Jamie's America Seafood Alfresco Dinner Party Romantic meals Peruvian
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
- Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
- Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
- Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
- You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
- Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
- Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
- Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.
Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
TUNA CEVICHE IN LITTLE GEMS
Once you mix the tuna with the lime juices in the dressing it slightly cooks it and gives it quite a different flavor and texture.
Provided by Jamie Oliver
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.
SALMON CEVICHE
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
- To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your ceviche. Make sure to use the freshest fish and vegetables you can find.
- Use a sharp knife: A sharp knife will help you to thinly slice the fish and vegetables, which will make them more tender and easier to eat.
- Don't overcook the fish: Ceviche is a raw dish, so it's important not to overcook the fish. The fish should be opaque and slightly firm to the touch.
- Use a variety of citrus juices: Ceviche is traditionally made with lime juice, but you can also use other citrus juices, such as lemon juice, orange juice, or grapefruit juice. Experiment with different combinations to find the flavor that you like best.
- Add other flavors: In addition to citrus juices, you can also add other flavors to your ceviche, such as herbs, spices, and vegetables. Some popular additions include cilantro, red onion, avocado, and jalapeño peppers.
- Serve immediately: Ceviche is best served immediately after it is made. The longer it sits, the more the fish will "cook" in the citrus juices and become tough.
Conclusion:
Ceviche is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a ceviche that is sure to impress your friends and family.
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