A taste explosion of sour, spicy, fresh and spicy and then that soft fish. A dish from Peru, although in Ecuador they also have a delicious variant of shrimps in spicy-sour tomato sauce with avocado and fried banana.
Fatty fish is less common with ceviche, because those proteins are more difficult to solidify. But with this salmon ceviche with passion fruit and lemon from The Lemon Kitchen by Jadis Schreuder (or is it more like a sashimi?), Spring is smiling at you! Moreover, you do not want to have salmon completely cooked. By the way: they appear to have used the fermented juice of the banana passion fruit to cook fish in Peru more than 2000 years ago. There you have it.
That’s how you make it
Cut the salmon into thin slices and place on a platter. Make the marinade from the passion fruit pulp (including seeds), olive oil, 1 tbsp lemon juice and salt and pepper to taste. Pour the marinade over the salmon slices and sprinkle with fresh cress. Make with a zester or vegetable peeler some lemon curls to garnish. Serve immediately.
Necessary for 4 people
– 500 g fresh salmon without skin
– 2 passion fruits
– 1 tbsp extra virgin olive oil
– 1 organic lemon (juice and lemon curls)
– fresh cress
– pinch of sea salt and pepper
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