The origins of ceviche are the coastal areas of Latin America… It’s basic principle is the same in all ceviche variations – raw fish cured with citrus juice and spiced with some hot peppers, such as chili or similar. In many cases, to ease the bite of the hot pepper, some fruity sweetness is added. So here’s my version for salmon ceviche, enriched with kiwi and pear, and heated with red chili pepper.
Ingredients (for 4 portions):
- 1/2 lb (220-250 g) fresh salmon fillet – it is extremely important to by the freshest fish you can find. Ceviche is a raw dish, hence if not bought fresh may lead to food poisoning.
- 1 large kiwi (or 2 small ones), diced
- 1/2 pear, diced
- 1 small red chili pepper, chopped
- 1/2 cup loosely packed fresh cilantro, chopped (optional)
- 4-5 tbsp freshly squeezed lemon or lime juice
- a pinch of sea salt
Preparations are very easy, but you must keep in mind you have to prepare it almost immediately before serving.
Dice the fish to small (1/8″) cubes and place in a non-reactive bowl. Add the diced kiwi, pear, cilantro and chili pepper, sprinkle with sea salt and add the lemon juice. Gently mix and let stand for 15 minutes before serving.
I used a simple ring to shape the portion… Little trick that will make the plate look great 🙂