Peruvian Salmon Ceviche recipe
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Ingredients
- 3 pounds salmon fillets, cubed 4 cups uncooked medium shrimp, peeled and deveined 3 quarts water, divided ½ cup sea salt, divided 4 red onions, thinly sliced 1 ¾ cups lime juice 1 stalk celery, chopped 1 (4 inch) piece fresh ginger root, peeled and chopped 8 cloves garlic 8 dried red chile peppers ½ bunch fresh cilantro, chopped 6 lettuce leaves 6 fresh lime wedges
Nutrition Info
- 441.1 caloriescarbohydrate: 17.9 gcholesterol: 197.7 mgfat: 19.9 gfiber: 3.1 gprotein: 48.6 gsaturatedFat: 4 gservingSize: -sodium: 5499.2 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Salmon Ceviche
Directions
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Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt, stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
Combine lime juice, celery, ginger, garlic, and chile peppers in a blender, blend until smooth. Strain mixture through a sieve.
Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.