{"id":59129,"date":"2015-05-07T04:00:06","date_gmt":"2015-05-07T03:00:06","guid":{"rendered":"https:\/\/ellerepublic.de\/lachs-ceviche-mit-spargel\/"},"modified":"2020-05-27T15:31:58","modified_gmt":"2020-05-27T13:31:58","slug":"asparagus-and-salmon-ceviche","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/asparagus-and-salmon-ceviche\/","title":{"rendered":"Asparagus and Salmon Ceviche"},"content":{"rendered":"

Simplicity itself. Thin slices of raw, ultra-fresh salmon and white asparagus are marinated in a mixture of sweet red onion, lime juice, and chili before being served with avocado and fresh cilantro. Ceviche makes a fabulous starter or light dinner \u2013 perfect for a sunny spring or summer evening.<\/p>\n

Ceviche is seafood dish popular in the coastal regions of the Americas, especially Central and South America – and regularly served on the beaches of Mexico! Sweet. It\u2019s a dish where bite-sized pieces of fish, seafood or various other types of local shellfish are \u201ccooked\u201d in citrus juices, most commonly lemons and\/or limes. Traditionally, the fish or seafood is marinated for about 3 hours, but when the fish is impeccably fresh this dish can be eaten right away, just as you would Japanese sashimi. Keep mind though, since the fish is not cooked using heat, be sure to pick up the best quality, freshest fish possible.<\/p>\n

\"Lachs<\/a><\/p>\n

Asparagus and Salmon Ceviche — with a modern twist<\/h2>\n

This version is a modern take on the traditional dish; it’s inspiration taken from a sushi roll. I absolutely love fish and when it is impeccably fresh it melts on your tongue like butter, as does perfectly ripe avocado. The asparagus gives it a fresh, spring flavor and added crisp. I chose fresh grade A (class 1) white asparagus, as it’s pure white and deliciously sweet. In the off season, just substitute asparagus with crisp cucumber. Or playfully add a mango to the mix. YUM!<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

White Asparagus and Salmon Ceviche<\/h2>
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