salmon apple ceviche

A nice cold ceviche is one of my favorite summer dishes. It’s cool and refreshing, and one bite makes you feel like you’re at a fancy restaurant overlooking the Mediterranean. Well, maybe it won’t, but I sure like to pretend.

Ceviche is best served as an appetizer and is delicious when spooned atop crusty bread or tortilla chips. This recipe incorporates both jalapeños and apples, giving it a little crunch, sweetness, and some subtle pepper heat. Ceviche is typically cured with citrus juice like lemon or lime, but this recipe uses apple cider vinegar which is so delicious.

is ceviche raw fish?

Yes…and no. Ceviche, a primarily seafood dish that originated in and is the national dish of Peru, is made from raw fish or shrimp that is cured in citrus or vinegar. So, similar to cured meats like salami and chorizo which are cured with salt, but curing seafood is wayyy faster. While ceviche is made with raw seafood and endures zero heat time, the acid from the citrus or vinegar breaks down the protein in the fish, essentially “cooking” it. Even though the process is similar to cooking fish with heat, the acid doesn’t necessarily kill all microorganisms, so it’s essential use the freshest fish possible.

fresh & fresher

Salmon Make sure to get the salmon super duper fresh. A lot of grocery stores will let the fish sit for awhile after receiving it, so ask to make sure their seafood arrived that day

Red apple You can use green apple, but combined with the citrus, it might make the dish a bit sour. I love that a crisp red apple adds a little crunch and sweetness

Jalapeño Remove the seeds to keep down the heat (or keep them in if you’re feeling spicy!)

Shallot Finely diced shallot is a tasty addition to this dish

Dill and parsley Fresh dill and parsley add a great herbal finish

Apple cider vinegar As mentioned before, using vinegar will cure, or “cook,” the fish. You can use regular white vinegar, but I recommend apple cider for its subtle sweetness