Salmon Ceviche with Ginger, Apple, and Cucumber

Preparation info
  • Serves


    • Difficulty


Appears in
Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Ceviche originated in Peru, where it is still very simple—raw seafood with a few chiles and other vegetables, tossed with fresh-squeezed citrus juice just before serving. (Ceviche is not cooked with heat, so using fresh, top-quality fish is essential.) In theory, any raw fish can be cured in citrus, combined with almost anything, and still be called “ceviche.” Chefs can, and do, go wild elaborating on this basic idea, using all types of seafood, and adding everything from caviar to coconut