Salmon Cebiche

Recipes of Fish and Seafoods

Chilean Cooking

Ingredients serves 4

• 21 oz fresh salmon filets
• ¾ cup lime juice
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon green chili pepper, chopped
• 2 tablespoons lemon peel cut in very fine julienne
• 1 tablespoon parsley, finely chopped
• 2 red onions, sliced
• Salt and pepper
• Olive oil
• 1 tablespoon rocoto chili pepper, chopped
• Cooked corn and yams or sweet potatoes to accompany

Preparation

1 Mix salmon, lime juice, ginger, and green chili in a bocal and let sit for 5-8 minutes.

2 Add parsley and onion; season with salt and pepper and mix well. Serve immediately so that the salmon does not lose flavor or texture.

3 Just before serving, add a few drops of olive oil and garnish with rocoto pepper. Serve with corn and sweet potatoes or yams.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This dish, with its citrus and spicy connotations, calls for a very dry, very fresh, and highly aromatic wine. In Chile there is just one variety that meets this description: Sauvignon Blanc from Casablanca or San Antonio. I suggest a fresh, young wine from the most recent vintage.