Although one doesn’t typically think of salmon for ceviche, this is a wonderful way to prepare it. It is ultra fresh, has no fat and a great low carb meal! It is also loaded with flavor. Enjoy!
1 Small, thinly sliced
Carefully skin the salmon.
Rinse and pat dry it well. Using a very sharp knife cut the fish into medium sized cubes.
Place the fish into a glass bowl and add the capers and onions. Juice
the lemons and the orange and generously season the juice with salt.
Go ahead and taste the juice to make sure you have enough salt.
you don't want ocean water salty but you do want a good balance of salt
Pour the juice over the fish and carefully mix everything together.
Cover the bowl and place in refrigerator for a minimum of two hours.
Serve the ceviche on a bed of lettuce and eat within two days.
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What ceviche can you think of on a summer afternoon at the beach-salmon ceviche probably? Salmon is remotest ingredient that can be considered for a ceviche. Watch this video that shows how to prepare a fresh ceviche with salmon loaded with flavor.