Sunday, October 16, 2011

Tuna and Salmon Ceviche

Until sushis became widely popular, it was really rare to eat raw fish in France. Except for their steak tartare or fresh oysters, French people don't really eat raw proteins. Sure, you'll always find one person who likes to gobble one fresh raw egg (aka gober un oeuf) but even if I can eat pretty much anything and I LOVE soft-boiled eggs, I can't gober un oeuf. Beurk...
The first time I ate ceviche was while traveling in South America (that's where it's originally from in case you did not know). My husband having lived in South America as a child enjoyed ceviche so we ordered shrimp ceviche one evening in Chile. Shrimp or fish is generally marinated in lime which "cook" them so you never have that feeling of eating raw shrimp/fish like you would if you had sashimi in a Japanese restaurant.
Like most recipes, every country in South America (at least the coastal ones with the exception of Argentina where fish is not mainstream at all),  has its own ceviche recipes. Back when we lived in Ithaca we were invited for dinner to our Ecuatorian friends' house (she really is from Argentina but being married to an Ecuatorian she had gotten used to eating ceviche, the Ecuatorian way that is). And for us who expected a raw-lime marinated-type of dish, we were really surprised to be served a shrimp soup  that had been cooked in a ketchup-based sauce topped with popcorns!! It was nonetheless very good but as you can expect, my husband who has very specific narrow ideas of what a ceviche should taste like, was disappointed! Not that he did not enjoy the dish (he liked it a lot) but this was not the ceviche he was expecting. And when it comes to food, expectations (especially the ones referring to one's mother's cooking) can be extremely dangerous! (My advice: never-ever dare trying to serve a dish that has been served to your spouse by his mother while growing up! No matter how good your recipe is, his expectations will kill your dish! The only solution, call it something totally different!!!)

Here is my brother's tuna-and-salmon ceviche recipe. He made is for us back in August (and yes, my husband liked it despite the fresh ginger and soy sauce ; his expecations were different since no shrimp were served!)  I made it again last weekend when we had a nice day that gave us a Summer day in October. It's definitively not a recipe I'll cook in the middle of cold weather... but something to keep in mind for next Summer, unless you live in the Southern hemisphere or in a climate where it feels like Summer everyday! Lucky you! Bon Appetit!

- 1 pound of ahi tuna
- 1 pound of fresh salmon skin off
- fresh ginger : the quantity depends on your taste: I tend to like it a lot so I use a lot ; I grate about 1 inch.
- soy sauce to taste
- green onion (2) chopped
- 1 small red bell pepper, diced
- a few capers (optional)
- one mango
- 4 limes, juiced

  • Prepare the marinade: mix the pepper, together with the mango, green onion, capers. Mix in lime juice, fresh ginger and soy sauce. 
  • Cut the salmon and tuna in tiny cubes.
  • Pour the marinade on the fish and put in the fridge for 30 minutes. The longer you'll marinate the fish, the more "cooked" it will be.
My Personal Comments
  • If you are planning on serving it to kids (or adults who can't chew on fresh ginger), dice the ginger instead of grating it and remove the ginger pieces before serving.
  • You could replace the pepper with a cucumber (if easer to digest). The idea of the pepper is to add "crunchyness" to the dish.


  1. This looks delicious! Thank you for sharing the recipe.

  2. I love your comment/advice about never serving a dish to your spouse that his mother served as a child! It made me laugh because it is so true!