Purists will notice that in their country of origin, Peru, ceviche is traditionally made with only white-fleshed fish. However, this variant with salmon, grapefruit, a good portion of coriander vegetables and spring onions is worth a try.
The fish, which really should be of sushi quality, is thinly sliced and then marinated in citrus juice for about 15 minutes. The acid denatures the fish protein almost as it does during the cooking process. This can be seen from the fact that the rose of the raw salmon is slowly turning whitish. Eventually the salmon is no longer completely raw, but more or less cooked in grapefruit and lime juice.
Easy salmon and grapefruit ceviche with avocado, coriander and shallots
- 500 G Sushi-quality salmon fillet Psalm
- 2 ripe grapefruit Grapefruit
- 3 lime lime
- 2 the good olive oil olive oil
- 2 mature avocados lawyer
- 3 spring onions spring onion
- 1 Federation coriander green coriander
- 6 leaves Lettuce leaves, for serving, around (optional) salty
- 1 green pepper (optional) capsicum
- fresh white bread (optional) bread
1. Using a sharp knife, peel the grapefruit and fillet the meat, collecting the juice in a large glass bowl. Set the meat aside.
2. Also fillet two of the limes, collect the juice and squeeze the third. Add the lime juice to the grapefruit juice, mix with olive oil.
3. Cut the salmon fillet into thin strips or small cubes and mix with the citrus juices. Let marinate for 15 minutes.
4. Meanwhile, cut the avocados into thin wedges and mix with the citrus fillets, salt and pepper generously.
5. Cut the spring onions into thin rings and finely chop the coriander. If you want more heat, finely chop green pepper and mix it as well.
6. At the end, carefully combine all the ingredients so that the avocado and citrus fillets do not separate. Season to taste again and serve in a bowl of lacquer leaves, with white bread if you like.
Source: Recipe from SZ.de, first published on April 8, 2016
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