At this time of year, when it starts to get hot and we crave fresh and light dishes, we will prepare a salmon ceviche, delicious and quick to do. The ceviches are common in Mexican cuisine, they can be served as an entry, a tapa or a main course, since the salmon is a source of high quality protein.
Here’s how it is prepared at Hotel BlueBay Grand Esmeralda. Try your luck at this recipe for 4 people:
300 grams. of salmon
1 yellow pepper, julienned
1 green pepper, julienned
1 medium onion, julienned
6 cloves of garlic
1/3 cup of olive oil
3 lemons
Salt and pepper
Olives and capers to taste
Cut the salmon into strips. Marinate for 20 minutes in lemon juice, peppers, onion, salt and pepper. Meanwhile, put the olive oil with coarsely minced garlic in a pan on a low heat until the oil begins to smoke and garlic are golden brown. Leave to cool and add to salmon. Mix well and add olives and capers to taste. Serve in a soup bowl with all the juice and accompany it with salted crackers.
