Chilean Smoked Salmon Ceviche Recipe

A refreshing and appetizing starter.

A ceviché for those who don’t trust the curing of raw fish by citrus juice or for those who cannot obtain beautifully fresh raw fish.

This recipe contains typical Chilean ceviché ingedients like grapefruit juice, chilli and garlic.

Smoked Salmon ceviche ready for serving at our Andean Adventure

For 2 starter portions or 3 to 4 taster portions.

Ingredients and food preparation:

1 garlic Clove – crushed

Half a not too hot red chilli – finely chopped

Half a not too hot green chilli – finely chopped

2 spring onions – finely sliced

Juice of half a lime

Juice of half a grapefruit

Zest of half a grapefruit

Pinch of salt

Pinch of black pepper

6 mint leaves – finely chopped

Twice (in weight) as much coriander leaves – finely chopped

1 glug of olive oil

125g of smoked salmon – cut into 2 inch by 1 inch pieces

30g of mixed baby salad leaves

Method:

Put all of the prepared ingredients except for the salmon, grapefruit zest and baby leaves into a bowl and mix.

Add the salmon to the marinade and stir.  Leave for 30 minutes.

Place the salmon and marinade onto the leaves and add the zest.  Serve immediately.

A good wine pairing for a Sauvignon Blanc or maybe a Riesling or a Chardonnay.  It also works well with the Argentine Torrontes that we served it with at the Andean Adventure.

Photo by Clive Greenfield.