I don’t have much experience with fish, and I haven’t found many recipes that really did it for me. I recently discovered that I like sushi, but I haven’t been brave enough to try making it at home. So, I decided to try “cooking” fish with lemon juice instead of heat. I knew it could be done, but I didn’t know about ceviche.
Ceviche is also called seviche, cebiche, or cevice. A quick search online will tell you all about its disputed history. Most of what I found says it comes from Peru. Basically, I looked through a whole bunch of recipes and worked with what was available to me for ingredients. It’s wonderful! Here’s my recipe:
12 oz salmon (I used wild caught)
1 small onion
3 large cloves garlic
2 cayenne peppers
Juice of ½ lime
Lemon juice (enough to cover)
1 medium sized avocado
Slice salmon into small chunks. Thinly slice onion, garlic, and cayenne. Place in a glass or ceramic dish. Add salt and pepper. Squeeze in limes juice. Add enough lemon juice to completely cover. Refrigerate for about 3 and ½ hours.
Cut up avocado into small chunks. Add to mixture. Serve in champagne glasses.