poll

false

gallery

ELLE Eten tipt: mooie borden

Cosy & Trendy
Lerida Meadow dinerbord 25,5 cm

Cosy & Trendy Lerida Meadow dinerbord 25,5 cm

vierkant dinerbord

Costa Nova
Rivièra Hydrangea bord 22 cm

Costa Nova Rivièra Hydrangea bord 22 cm

aardewerk dinerbord

dinerbord - 26 cm - Porto - reactief glazuur - blauw

HK living bord

keramiek dinerbord

Hay Soft Ice dinerbord 26 cm

Metaal Dinerbord

HKliving Home Chef pastabord 28 cm

Keramiek pastabord

iittalia ontbijtbord

geperst glas ontbijtbord

Serax
Pure dinerbord ovaal 27,5 cm set van 2

Serax Pure dinerbord ovaal 27,5 cm set van 2

Set van twee aardewerk dinerborden

Food & Entertaining

Liselotte Legebeke

Recipe

Standard Article

Listicle

Recepten met zalm

Hearst Editorial

- Hi guys, Lina here. Today, I'm going to show you how to make a really delicious, super refreshing salmon ceviche. Ceviche is made all around the world by a bunch of different cultures and they all make it a little differently. This one in particular, takes a lot of influence from Peruvian ceviche which is thought to be where ceviche was originally created. It also has some Japanese influence, which is common in Peru as well. In the late 1800s A lot of Japanese immigrants came to through and they brought a lot of their techniques and ingredients with them. So you'll see some of that in this ceviche. We're using salmon today, which is also not very common for a ceviche but because it's so widely available in American supermarkets, it's a great place to start. I have some beautiful salmon here that I've already taken the skin off of, trimmed any weird parts, any fatty parts and cut it into bite size pieces like so. And I actually reserved some of the pieces that I removed and we're gonna pop this in the marinade just to add some extra flavor, which is totally optional, but I think it's really nice. So now that we have our fish all prepped and cut, I'm just gonna give it a big pinch of salt and just give it a good stir. And then we'll keep this in the fridge while we're doing the rest of our preparation. Along with our salmon, we're also going to have some red onion, some cilantro and some hot pepper. You can go ahead and use pretty much whatever hot pepper you can find in this store. If you wanna get really authentic, in Peru they like to use this lemon drop chili pepper, which has a really nice tropical flavor and a good amount of heat. I couldn't find that at my local store, but I did find these Scotch bonnet peppers, which also have a really delicious flavor. They're extremely hot though. So taste as you go, because I don't want to blow anyone's taste buds off. So that's the remainder of what goes into our ceviche. Let's move on to the marinade. Today we're making a Peruvian-inspired marinade, which is also called Tiger's milk or (speaks foreign language) It is made in a blender. So I have my trusty friend here and I've got all of our ingredients prepped and ready. So we've got a quarter of an onion, just popping it in whole. We have a piece of ginger cut in half. There's that Japanese influence. We have two smashed garlic cloves, and we have five cilantro stems, which have a ton of flavor, popping those in. We also have our salmon scraps, which are optional. And then finally we have a blend of orange juice and lemon juice. This is four limes and orange. I really like adding a little bit of orange for sweetness, but that line flavor is what you're expecting when you have ceviche, so we've got plenty of that too. And now we're just combining it all. And we're gonna give it a quick blend. We're not pureeing. We just wanna chop everything up. That's all you need. And you might notice that it's a little pink. That's totally okay. That's just the red onion releasing some of its color. So now that we have all of our ingredients together, it's time to assemble. So I'm going to add our red onions, cilantro and hot pepper into the bowl with the salmon. I've also got some avocado which I just cut fresh. And now we're just gonna fold that in so it's all combined, nice and colorful. Alright, so now that that's all combined, it's time for the marinade. So we're going to strain the marinade directly into the bowl. And then obviously there's a bit of pulp in here, so we just want to move it around, make sure we get all that liquid out. So all that's left is the solids. Alright, great. So now that we've got all our liquid out, this is what's left, that can get tossed. And now we're just gonna make sure that the fish is fully coated in that marinade. There are a few misconceptions about ceviche, namely that it is cooked in the citrus marinade. That's not exactly true. So what's really happening is when the raw fish is mixed with the citrus marinade, the acid in the citrus, denatures, the proteins in the fish, which causes it to break down a bit. You can almost see it changing color like right before your eyes, which is pretty cool. It goes from this raw state to looking a little more opaque, a little more cooked. So I'm just making sure that it's all submerged. And we are just going to let this marinate for 10 minutes. It has been 10 minutes and the ceviche looks beautiful. Looks very different than when we first added the marinade. You can tell the fish has gotten a bit more opaque, a little bit lighter in color. It's not that bright, bright, reddish orange that it was when we started. So I am just going to spoon this along with some of the marinade into a bowl and we'll add some chips. So this ceviche is good to go just like this, but I'm gonna add one more thing, toasted sesame oil. It sort of brings all the Japanese-inspired flavors together. And I also think it just goes really beautifully with salmon, but it's totally optional. I'm gonna do very little because it has a really strong flavor. So maybe just like a quarter to a 1/2 a teaspoon. That's all you need to know to make this super delicious, very refreshing, little bit spicy ceviche. all you gotta do now is dig in. I hope you enjoy it. And let us know if you tried it in the comment section below. (upbeat music)

Zalm ceviche met avocado, koriander en sesamolie

Ingrediënten

Voor de ceviche

Voor de leche de tigre (de marinade)

Bereiding

ELLE Eten tipt: mooie borden

Recepten met zalm