Ceviche and tartare are a bit similar in that they are dishes of raw meat or fish. The main difference between tartare and ceviche is that in ceviche, the raw meat or fish is cooked in citrus juice. However the difference is, both are wonderful for the hot summer days because they are easy recipes that require no cooking time, very few ingredients, and that are very very healthy.
Ceviche and tartare are even more to me than a simple healthy recipe, they just make me happy inside and out. They probably do because they are made of only the best and the freshest ingredients. And even though they are very very healthy, they taste divine to my palate, and satisfy my hunger or my cravings for anything else. They are the perfect comfort food for me.
Tartare and Ceviche have found their common place on French menu. Here in the USA, however, they are almost nonexistent, unless you go to more urban cities. I love ceviche and tartare but do not fix them often as it is difficult to buy small filet of fish. I had been cravings to eat ceviches, but never found the time to prepare it until this evening.
Recipe for 3-4: 1 filet of salmon of about 12 oz., 250 gr. or about 9 oz of smoked salmon, 1 lime, 1 inch of fresh ginger, 1/3 of a long european cucumber, 2 tbsp of olive oil, sea salt, pepper, 2 tbsp of shaved red onion.
Remove the skin from the salmon and trim the salmon of any nerves, and darker parts. Cut the salmon in 1/2 inches strips, and then cut the strips into tiny squares. Chop the smoked salmon. Place both the diced salmon and the chopped smoked salmon in a large bowl. Peel, shave and chop the cucumber very thinly and place it with the salmon. Zest the lime, press the juice of the lime and empty both into the bowl with the salmon. Peel the ginger and grind it into the salmon also. Add the shaved red onion, 2 tbsp of olive oil, a dash of salt and pepper and stir so that all the ingredients are well- blended. Taste to see if more salt and pepper need to be added. Place the mixture into the fridge and let it rest for 30 minutes to an hour.
Serve as it, or with cucumber slices. C’est tout!!!
Bon Appetit and Happy Cooking!!!