When Jason and I went to Turks & Caicos for our honeymoon, we had the most amazing salmon recipe.
We had this amazing ceviche (conch ceviche to be more accurate) that I’ve ever had.
I have always been afraid to make ceviche at home ’cause I’m like ‘omg what if I don’t do it right and we’re eating raw seafood and we get really sick?’
Well, one weekend I was really craving ceviche.
It was hot and I didn’t really want to do anything over a stove so I thought ceviche would be so delicious with some crusty bread and wine.
This took no time to make and the flavors were so FRESH and refreshing. I felt like I was back in the Turks and Caicos ;)
What exactly is ceviche?
Ceviche is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime.
Isn’t eating raw seafood bad for you?
Not really. If you get sushi-grade seafood, that is top quality.
So is ceviche eating raw fish?
In a sense, yes, but the acid “cooks” it, in a way.
I found this explanation online: The acid in the citrus denatures the proteins in the fish, causing it to become opaque and producing a firm texture.
If you love salmon and would like more salmon recipes, here are some must-try salmon recipes:
- Baked salmon with honey dijon and garlic
- Sugared soy sauce salmon
- Cherry chipotle glazed salmon
- Grilled coho salmon
- 1 pound (454 g) fresh salmon filets, cubed into 1-inch squares
- 1 shallot, diced
- 1 avocado, cubed
- Juice of 1 lime
- Salt and pepper, to taste
- Chopped parsley, for topping, optional
- In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.
- Place in refrigerator for 3-4 hours.
- Serve with crusty bread and serve chilled.
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