Imagine a culinary adventure that transforms the simplest ingredients into a vibrant, mouthwatering explosion of flavor – welcome to the world of Raw Salmon Avocado Ceviche! This Peruvian-inspired dish is not just a recipe; it's a sensory experience that combines the silky smoothness of fresh salmon, the creamy richness of avocado, and a tangy lime punch that will transport you straight to the coastal streets of Peru. Perfect for summer gatherings or a quick, impressive meal, this ceviche is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Peruvian
Serves: 2 servings
Ingredients
- 8 ounces fresh salmon, diced
- 1 avocado, diced
- 1/4 cup lime juice
- 1/4 red onion, thinly sliced
- 1 jalapeño, minced
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Select the freshest, highest-quality sushi-grade salmon from a reputable seafood market. Ensure the fish is very cold and extremely fresh to prevent any potential foodborne illness.
- Using a sharp knife, carefully dice the salmon into small, uniform cubes approximately 1/4 to 1/2 inch in size. Place the diced salmon in a clean, non-reactive glass or ceramic bowl.
- Squeeze fresh lime juice directly over the salmon, ensuring all pieces are completely covered. The acid in the lime juice will "cook" the salmon through a process called denaturation, transforming its texture and appearance.
- Finely dice the red onion and jalapeño, removing the jalapeño seeds for less heat if desired. Add these to the salmon mixture.
- Season the mixture with salt and freshly ground black pepper. Gently mix to distribute the seasonings evenly.
- Cover the bowl and refrigerate for 10-15 minutes, allowing the lime juice to cure the salmon and meld the flavors.
- Just before serving, dice the ripe avocado into similar-sized cubes as the salmon. Gently fold the avocado into the ceviche to prevent mashing.
- Plate the ceviche in chilled serving bowls, garnishing with fresh cilantro leaves. Serve immediately for the best texture and flavor.
Tips
- Quality is Key: Always use sushi-grade salmon from a trusted seafood market to ensure safety and the best flavor.
- Precision Matters: Cut your salmon and avocado into uniform, small cubes for a consistent texture and elegant presentation.
- Lime Juice Technique: Use fresh lime juice and ensure it completely covers the salmon to achieve proper "cooking" through acid.
- Chill Factor: Refrigerate the ceviche for exactly 10-15 minutes – any longer can make the salmon tough.
- Gentle Touch: When adding avocado, fold carefully to maintain its delicate texture.
- Serve Immediately: Ceviche is best enjoyed fresh, so time your preparation right before serving.
- Optional Heat: Adjust the jalapeño to your spice preference, or remove seeds for a milder version.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 9g
Protein: 22g
Fat: 23g
Saturated Fat: 4g
Cholesterol: 55mg
