Zingy, refreshing and packed with bold, bright flavours, this salmon ceviche dish teams salmon with lime, coriander and sesame seeds.
Anyone up for some serious omega 3? Friends, let's not kid ourselves. Those fish oil capsules are just not cutting it. Instead, try out this salmon ceviche. I just can't get over how the lime "cooks" the raw salmon and makes it taste so fresh and zingy. You will LOVE it!
I always feel quite pleased with myself if I think I am looking after my health. No sugar? Tick. Sunscreen? Tick. Enough sleep? Working on it.
Omega 3 fatty acids, found in oily fish, are another biggie. Nutritionists recommend to eat at least two portions a week.
Oily fish really is a true superfood heavyweight: In addition to reducing the risk for heart disease, it may be helpful in preventing, treating, or improving virtually all inflammatory diseases (any illness ending with “itis”), rheumatoid arthritis, migraines, inflammatory bowel disorders such as Crohn’s disease or ulcerative colitis, gingivitis, acne and asthma.
Give me some salmon ceviche immediately, you say?
Salmon ceviche is the kind of dish I would swoon over in a restaurant and probably try to take pictures of (I snap so many of pictures of food these days that I keep everyone from eating it).
The good thing is, when you make it at home, you can have seconds.
Ceviche is actually Peru's national dish!
Its birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilisations of Peru and Ecuador.
Every Latin American country has given the dish its own touch of individuality by adding particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob.
In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells.
In Mexico, ceviche is accompanied by slices of raw onions and is served on toasted tortillas.
Let me put a Japanese spin on this story though: Ceviche is the IDEAL alternative for anyone who loves sushi, but cannot be bothered to EVER make it at home because it is just too FIDDLY. It is raw but not raw, just the right side of spicy, and 100% low carb.
Get out your sharpest knife, friends, and let's start slicing that salmon!
Also try my 10 minute Keto salmon recipe - cooked to soft perfection.
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Recipe
Superb Salmon Ceviche
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 400 g salmon fillet skinned
- ¼ cucumber finely cubed
- 2 spring onions chopped diagonally so they look pretty
- handful of coriander leaves
- large lettuce leaves to serve in
- handful of sesame seeds toasted
- juice of 1 lime
- 1 teaspoon finely grated ginger
- 1 teaspoon rapeseed oil
- 1 teaspoon sesame oil
- salt and pepper
Instructions
- Your salmon should be half frozen so you can cut it easier. I used completely frozen salmon fillets, which luckily were not too thick, otherwise it would have been very difficult to cube them. Ideally, stick them in the freezer for half an hour before cutting. Your cubes should be 0.5 cm square.
- Grate the ginger.
- Place the salmon cubes in a bowl and pour over the lime juice with the grated ginger. Make sure it is coated well. Chill for ½ hour before serving so the salmon can "cook" in the lime juice.
- Roast your sesame seeds in a pan on a low heat, moving them around regularly so they brown, but do not burn
- Cube your cucumber, slice your spring onions. After the salmon has been in the fridge for ½ hour, add the cucumber, onions, coriander and oil, season with salt and pepper and mix gently.
Jenny MacDonald
Perhaps I used too much lime juice, because I couldn't taste the salmon or the ginger, which I love, and I found it refreshing, but a bit tasteless because of this. I'll cut back on the lime or the time sitting next time as I definitely will do this quick, light meal again, perhaps substituting shrimp for something different. I corrected the lack of taste with a dollop of Sun River's Canadian honey that is infused with chipotle - holy cow - did that EVER zing it up! I've really been into spicy food as of late, so that was fun!
Katrin Nürnberger
Perhaps your lime was extra large? Good to know. I shall measure the amount in spoons next time I make this.
QG
Are we talking raw salmon here? Yes, raw is possible but needs to be cured (with wasabi, whatnot?)
Katrin Nürnberger
Yes, the salmon is raw. It is not cured. The "curing" happenes when you add the lemon.
Jenny MacDonald
The lime does the curing in Spanish based dishes.
Laura Griffith
Excellent! Perfect hot summer day food.
I want send you a picture. Well done Lady!
GiGi
THIS certainly was delicious!