Salmon ceviche recipe

How to make Peruvian-style salmon ceviche with sweet potatoes

Sauté them in a pan with butter and thyme, before setting aside and leaving to cool.
Sauté them in a pan with butter and thyme, before setting aside and leaving to cool.
Cut the salmon into small pieces, and chop the onion, chilli and coriander.
Cut the salmon into small pieces, and chop the onion, chilli and coriander.
Combine the salmon and onion mixture in a bowl, before adding lemon juice, olive oil and seasoning.
Combine the salmon and onion mixture in a bowl, before adding lemon juice, olive oil and seasoning.
To serve, arrange the sweet potatoes in a ring as the base, then top with the salmon ceviche.
To serve, arrange the sweet potatoes in a ring as the base, then top with the salmon ceviche.
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I learned this recipe in a Peruvian restaurant in Argentina. It’s amazing because it’s fresh, a little spicy and different. You can select your fish from any local grocery store – just keep in mind that fish should look fresh and never have a strong ‘fishy’ smell. Also, the skin should never be damaged or scratched, and be sure the eyes of a whole fish are |shiny – never red or bloodshot. Finally, the flesh should be firm and strong, so if you press it, it should return to its original shape.

Ingredients (serves two)
300g fresh salmon
150g red onion
50g coriander
50ml lemon juice
50ml olive oil
20g red chilli
400g sweet potatoes
50g butter
Thyme, salt and pepper
Cress (optional)

Method
1 Peel and dice the sweet potatoes.
2 Sauté them in a pan with butter and thyme, before setting aside and leaving to cool.
3 Cut the salmon into small pieces, and chop the onion, chilli and coriander.
4 Combine the salmon and onion mixture in a bowl, before adding lemon juice, olive oil and seasoning.
5 Leave for 30 minutes.
6 To serve, arrange the sweet potatoes in a ring as the base, then top with the salmon ceviche.

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