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This recipe brought to you by:
Pilar Rodriguez
Pilar attended the prestigious school of Culinary Arts Le Cordon Bleu in Paris. After completing her studies, she worked with the prominent French chef Christian Le Squer at the restaurant Ledoyen.
Learn more about Pilar by clicking here
Salmon Ceviche Recipe
by Chef Pilar Rodriquez
user ratingTo view an exclusive video of Chef Rodriquez preparing this Salmon Ceviche recipe, Click here.
Wine suggestion: Sauvignon Blanc from San Antonio Valley, Chile
Serves: 4
Ingredients:2 pounds Salmon filets diced
3 stalks Green onions fine sliced
½ cup Red onions small dice
½ cup Yellow banana pepper small dice
Sea salt to taste
Black pepper to taste
2 table spoon Merkén infused olive oil
3 table spoon Fresh lemon juice
½ teaspoon Fresh lemon zest
1 pinchSug
ar1 cup Cilantro leaves, chopped
1. Season the diced salmon with sea salt and let it rest in the fridge for about 20 minutes.
2. In a bowl, mix the merkén infused olive oil, fresh lemon juice, lemon zest, sea salt, black pepper, and pinch of sugar. Reserve the mixture.
3. Right before serving, add the dressing to the diced salmon, then cilantro leaves.
4. Serve immediately
Videos
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VIDEO: Salmon Cebiche Recipe from Chile
Chef Pilar Rodriguez prepares the classic Chilean dish
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VIDEO: Chile's Napa Valley
A Glimpse of Colchagua
