Ceviche has been around in France for many years, but I just started noticing this new dish on menus here in the USA this summer. Ceviche is actually a dish from Peru. As described in Wikipedia, “Ceviche (also spelled cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such as lime,could have also originated the plate with roots in Moorish cuisine. However, the most likely origin of the plate lies in the area of present-day Peru”.
In France it is particularly popular in the summer as it requires no cooking and is a very tasty yet very light appetizer. Ceviche can be made with any fish, and seafood but the most common one are made with salmon and white fish.
Today I will propose you a ceviche of salmon:
You will need for 4 people: 1 lb of fresh salmon, 2 tbsp of fresh shallots, 1/4 cup of finely chopped jalapeno pepper ( not necessary), 1/2 cup of cilantro, 1/4 cup of freshly squeezed lime juice, 3/4 tsp of sea salt, 1 tsp of pepper, 6 tbsp of olive oil.
Place the salmon in a chopper and chop coarsely. Add all the ingredients above to the salmon, and let it rest for 2 to 4 hours in the fridge. To serve, spoon the salmon mixture in individual plates or bowls. Serve with chips, or belgium endives or by itself. Yummy!!!
Bon Appetit and Happy Cooking !!!