Ceviche is a fresh and delectable Peruvian dish. In addition to being delicious, it’s beautiful to see! I accompanied it with white rice, avocados, mangos and fresh coriander. I also prepared two sauces to enhance the rice: a soy sauce, lime, a touch of honey. The other sauce is a mixture of lemon juice, olive oil, coarse salt and pepper. Because a salmon ceviche was not enough, I also prepared a red tuna ceviche that I detail in another recipe.
Salmon ceviche, blood orange, lime, and olive oil
Ingredients
Wide Piece of Fresh Salmon
2 Blood oranges
1 Lime
1 Yellow Lemon
Olive oil
Kosher salt
Instructions
Cut thin slices of salmon aesthetically, with no large cuts.
Mix in a bowl the juice of a blood orange, the juice of 1/2 yellow lemon, and 2-3 tablespoons of your best olive oil without forgetting a pinch of coarse salt.
Cut the second blood orange in quarters, without the skin, and a yellow lemon in quarters as in the photos.
Place the fresh salmon on a plate and pour in the sauce.
Peel a lime on top and you’re done!
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