A delicious salmon ceviche recipe, which I've decided to prepare with a special touch: altiplano quinoa from the Chilean highlands. We guarantee you'll love it!
This is a traditional recipe that combines the freshness of fish with the acidity of citrus and the spiciness of local herbs.
This preparation has its roots in the country's culinary culture, where the sea is a source of inspiration and sustenance.
Salmon Ceviche
Ingredients
2 cups of Diced salmon
2 tablespoons of Chives
4 tablespoons of Chopped red peppers
50 milliliters of Lemon juice
2 tablespoons of Olive oil
2 teaspoons of Merquén (spicy Chilean seasoning)
½ cup of Mote (Chilean corn)
½ cup of Quinoa
½ cup of Diced tomatoes (brunoise cut)
2 tablespoons of Cilantro
Mixed lettuce leaves
Preparation
Step 1 : Mix the salmon with the peppers, chives, season with salt and Merquén, lemon juice, and a little olive oil.
Step 2 : Cook the mote and quinoa separately. Combine with the tomatoes, cilantro, olive oil, lemon juice, salt, and pepper.
Step 3 : Arrange the mote and quinoa salad in a mold, place the salmon ceviche on top.
Step 4 : Place the mold on one side of the plate, surround with Merquén, and in the center, serve the dressed lettuce with lime vinaigrette.
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