La Cevicheria Experience

Chef Amalia Moreno-Damgaard shares a variety of ceviche recipes.

Recipes:

SCALLOP CEVICHE
With tomatoes, cucumbers, onions, lemon, orange, and cilantro and mint
Recipe by Chef & Author Amalia Moreno-Damgaard  (AmaliaLLC.com)

Serves 1

1 cup baby scallops, poached in salted boiling water for 1 minute
½ cup multicolored cherry tomatoes, quartered
½ cup English cucumber strips
½ cup thinly sliced red onion
Minced bird’s eye (Thai) chile pepper to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
2 tablespoons roughly chopped cilantro leaves
1 teaspoon thinly sliced mint leaves
Kosher salt and freshly ground black pepper to taste

4 saltine crackers, crumbled
1 of each lemon and orange slices
1 cilantro sprig

Combine all ingredients in a bowl. With a soft spatula mix with folding strokes. Taste and rectify seasonings.

Garnish with saltine cracker crumbs, lemon and orange slices, and cilantro sprig.

 

ROASTED SALMON CEVICHE
With avocado sauce, red onion, fire-roasted red bell peppers, radish, lime, habanero, and dill
Recipe by Chef & Author Amalia Moreno-Damgaard  (AmaliaLLC.com)

Serves 1

Avocado Sauce

½ avocado, 1 teaspoon shredded onion, Kosher salt to taste

4 oz. salmon filet, seasoned with salt, pepper, and seared 2-3 minutes per side, torn into small pieces
½ cup thinly sliced red onion
½ cup fire-roasted red bell pepper strips, cut into 1-inch strips
½ cup radish strips
The juice of 1-1/2 limes
2 tablespoons roughly chopped dill
Minced habanero chile pepper to taste
Kosher salt and freshly ground black pepper to taste

4 nacho chips, crumbled
3 radish slices
1 dill sprig

Combine all ingredients in a bowl. With a soft spatula mix with folding strokes. Taste and rectify seasonings.

Garnish with saltine nacho chip crumbs, radish slices, and dill sprig.

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