Ceviche at first glance is a close cousin of sushi. But, it’s actually cooked due to a chemical reaction of the fish with acid. In this salmon ceviche recipe the acid comes from lime. Jump in the kitchen with me as I whip up a batch of my salmon ceviche for the first installment of my Latin Dinner Party series.
Salmon Ceviche
How easy was that? If you’re going to do this for a dinner party, I suggest prepping all of the ingredients, having them ready to go as soon as your guests arrive. Then, when people start to arrive, just toss everything together and serve with chips.
Of course, this recipe is completely flexible. If you don’t like any of the ingredients I’ve included, just ditch ’em. The only non-negotiable is lime juice and salt. Everything else is open to interpretation. Even the fish can be substituted with different kinds. Halibut, tuna, it’s up to you!
If you’re feelin’ spicy, feel free to toss some diced jalapenos in there.
An outstanding starter for any dinner party, I hope you and your guests enjoy!
[tasty-recipe id=”6929″]
*Original recipe by Joanie Simon (JoanieSimon.com)
