Cuban Ceviche Recipe
A fresh seafood dip inspired by Caribbean cuisine.
9 oz. very fresh skinless salmon fillet, cut into 1/2″ dice
1/2 small red onion, very finely sliced*
2 tbsp fresh coriander leaves, finely chopped*
Tortilla chips, to serve (optional)
* Be sure to slice the onion and coriander finely to maximize flavour.
2 oz. lime juice
1 tbsp sunflower oil
6 mint leaves, roughly chopped
1 bay leaf
Pinch of salt
Step 1: Mix together all the ingredients for the dressing in a shallow non-reactive dish. Add the salmon and stir to ensure the fish is well-coated. Cover with plastic wrap and leave in the refrigerator for 2-3 hours, stirring a couple of times as the salmon marinates.
Step 2: Stir in the onion and fresh coriander and serve the ceviche on its own or with a handful of tortilla chips on each plate.
Reprinted with permission from Levi Roots’ Food For Friends (2012 Mitchell Beazley).