One of my Latin-inspired recipes that has been a hit with my gringo husband and friends is my ceviche recipe. So I thought I'd share it with our mamás Latinas and gringas too!
It's healthy, delicious and easy to make. I usually ask each family member to help chop or slice one of the ingredients. It cuts preparation time significantly and gets everyone involved. (Make sure your favorite Latin tunes are playing in the background! Carlos Vives' "Fruta Fresca" is one of my favorite songs and perfect for cooking!)
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Ingredients (for a familia of 4)
- 4 salmon fillets (1 per person). I personally like the farm-raised, Atlantic salmon from Chile (my patria), available at Stop & Shop. I also use Tilapia or Red Snapper to change it up a bit!
- About 3 tablespoons of chopped, fresh Cilantro
- 1 large red onion, cut into feather-like slices
- 4 medium-sized lemons, enough to bathe mixture
- Chopped fresh garlic (2 to 3 cloves)
- 2 to 3 jalapeños or Rocoto chili peppers (optional but highly-consider it!)
- Salt, pepper and olive oil
Preparation:
Cut salmon into small, thin pieces. Cut in the same direction as the grain of the fish. Place in container. I use a shallow, rectangular, glass container. In a separate container mix together the chopped garlic, cilantro, sliced red onions and chopped chili peppers and juice from lemons. Add mixture to salmon and make sure it's bathing in lemon. Season with salt and pepper.
Marinate mixture for 3 and up to 6 hours before serving.
Serving Options: As tapas meal or appetizer, place some of the mixture in individual tostadas or toasted French bread slices (I add a bit of mayo on bread and put the ceviche mixture on top). Or serve as entree in taco shells and mix with lettuce and avocados
I add the olive oil when I'm ready to serve so that it doesn't harden in refrigerator.
Image via Thinkstock
