Shrimp and Salmon Ceviche

Ceviche de Camarones Y Salmón

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Shrimp and Salmon Ceviche Recipe Card
Shrimp and Salmon Ceviche Recipe Card
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Ceviche de Camarones Y Salmón is a Peruvian recipe for Shrimp and Salmon Ceviche made by combining fresh Salmon and Shrimp in an acidic lemon marinating sauce. After the fish and shrimp have been “cooked” in the acid in the sauce, add the onions, tomatoes, and cilantro and mix well. Garnish with avocado and hot sauce, and serve on tostadas, chips, or saltines.

Ceviche is also known as also cebiche, seviche, or sebiche. This South American seafood dish originated in Peru but is prepared in most Latin American countries. It’s typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, but historically it was made with the juice of bitter orange. Ceviche is usually spiced with ají chili peppers or other hot peppers, chopped onions, salt, and coriander.

The process of curing fish using an acid wash like lemon juice can be a bit tenuous if your ingredients are not fresh. Continuously wash your hands and all utensils between each step. Because heat is not being applied to this dish, it’s important to use fresh ingredients and consumed the dish immediately to minimize the risk of food poisoning.

That being said, the Shrimp and Salmon Ceviche is an easy recipe to make and even easier to eat. Friends and family alike will devour this Peruvian dish and probably ask for more.

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Shrimp and Salmon Ceviche

Shrimp and Salmon Ceviche ~ Ceviche de Camarones Y Salmón

David Taylor
This Ceviche recipe is easy to make with only a few ingredients. Fresh salmon, fresh shrimp, lime juice, onion, tomatoes, ají chili peppers, coriander, salt, and pepper. It doesn't get any easier than this! Remember that the key to a tasty ceviche, is fresh seafood!
Prep Time 25 mins
1 hr
Total Time 1 hr 25 mins
Course Appetizer
Cuisine Peruvian
Servings 4 people

Ingredients
  

Seafood Curing:

  • 1 pound salmon sliced into ½ inch pieces
  • 15 to 20 small shrimp shelled and deveined
  • 6 large limes

The Ceviche:

  • 6 large limes
  • 3 roma tomatoes diced
  • ½ medium red onion sliced into very thin strips
  • 3 ají chili peppers minced
  • coriander to taste
  • salt and pepper

Garnish:

  • avocado
  • hot sauce
  • Tostadas chips or saltines

Instructions
 

  • Combine the fish and shrimp in a glass bowl. Add the juice of 6 limes, enough to cover the seafood. Cover and refrigerate for 45 minutes to 1-hour mixing occasionally. Shrimp should be opaque when ready.
    1 pound salmon, 15 to 20 small shrimp, 6 large limes
  • Drain and discard the juice from the seafood and then mix in the juice of the remaining 6 limes.
    6 large limes
  • Add the remaining ingredients in the order listed. Taste for salt.
    3 roma tomatoes, ½ medium red onion, 3 ají chili peppers, coriander, salt and pepper
  • Garnish with avocado and hot sauce, Serve with tostadas, chips, or saltines.
    hot sauce, Tostadas chips or saltines, avocado

Notes

If you don’t like the thought of raw seafood, that ok. All you have to do it poach the fish and shrimp in some boiling salt water for 3-4 minutes. Transfer it immediately to some ice water and let it cool before mixing it with the remaining ingredients. If you prepare it this way, you will just add lime juice once and not have to drain it.
The shrimp and fish I used for this ceviche was thicker, so it takes a little longer to cook. If you prefer you can slice all the seafood thin and the ceviche will be ready to eat in 15 minutes.

Did You Know?

Most historians agree that ceviche originated during colonial times in the area of present-day Peru. The dish was brought to Peru by the Andalusian women of Moorish background who accompanied the Conquistadors. The dish eventually evolved into what we now consider ceviche. The Peruvian chef Gastón Acurio explains that the dominant position that Lima held throughout four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region and to eventually become a part of local cuisine by incorporating regional flavors and styles.


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