Ceviche De Salmão
salmão fresco marinado no molho cítrico da casa, combinado com cebola roxa e pimenta...... ver mais
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mity Sushi
Ceviche, traditionally made with white fish, originates from the coastal regions of Peru. The introduction of salmon and the refined preparation techniques have been influenced by Japanese culinary practices, particularly the concept of 'freshness' and 'minimal processing' common in sashimi.
Ceviche, in its traditional form, is a staple of Peruvian cuisine and a symbol of national pride. The Salmon variation, reflecting global culinary influences and availability of ingredients, represents a modern adaptation that maintains the core essence of Ceviche. It’s often enjoyed as an appetizer or a light meal, reflecting the coastal lifestyle and access to fresh seafood.
Freshness is Key
Ceviche relies heavily on the quality of the seafood. Using the freshest salmon available is crucial for both taste and safety. Many believe ceviche should be consumed soon after preparation.
Celebration Food
While enjoyed regularly, Ceviche is often prepared for special occasions, gatherings, and celebrations due to its vibrant flavors and association with coastal abundance.
Regional Variations
Although this specific recipe uses salmon, ceviche has numerous regional variations in Peru and throughout Latin America. Different fish, seafood, and accompaniments are used based on local availability and preferences.
The dish offers a vibrant combination of fresh, acidic, and slightly spicy flavors, balanced by the richness of the salmon.
The key flavor components are the freshness and buttery texture of the raw salmon, the sharp acidity of the citrus marinade (typically lime or lemon), the bite of the red onion, and the subtle heat from the chili pepper. The salt enhances the flavors and firms up the salmon. Other ingredients may include cilantro for herbaceousness, and sometimes avocado for creaminess.
Salmon Quality
Use sushi-grade salmon from a reputable source. This ensures it's safe to consume raw.
Marination Time
Avoid over-marinating the salmon. Over-marination can make the texture rubbery. Typically, 15-20 minutes is sufficient to 'cook' the fish with the citrus.
Temperature Control
Keep the salmon and all ingredients chilled throughout the preparation process. Serve immediately after marinating.
Flavor Balancing
Taste and adjust the marinade to your preference. The balance between acidity, saltiness, and spiciness is key to a delicious ceviche.
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