酸漬鮭魚 Salmon Ceviche

材料 Ingredients

鮭魚 Salmon 1 磅 lb 大蒜末 Minced garlic 1 小匙 tsp 番茄丁(去籽) Diced tomato (seedless) 2 杯 cup 大黃瓜丁 (去籽去皮) Diced cucumber (skinless & seedless) 2 杯 cup 紅洋蔥丁 Diced red onion 1/2 杯 cup 香菜末 Minced cilantro 1 杯 cup 辣椒丁(去籽) Diced Jalapeño (seadless) 1/2 杯 cup 鹽 Salt 1/4+1/4 小匙 tsp 黑胡椒 Black pepper 1/8+1/8 小匙 tsp 新鮮檸檬汁 Fresh lemon juice 4 大匙 Tbs 新鮮萊姆汁 Fresh lime juice 2 大匙 Tbs

註： Ceviche是南美洲酸漬生魚的開胃菜。此配方中的熟鮭魚可以用生魚片級的鮭魚或鮪魚替代。
Note: Ceviche is a South America dish of raw fish. You can substitute the cooked salmon in this recipe with sushi-grade salmon or tuna.



做法

1.	鮭魚切成小丁後与1/4小匙鹽和1/8小匙黑黑胡椒拌勻。
2.	不沾平底鍋燒熱後，加入鮭魚丁和大蒜末。乾鍋炒到鮭魚不再透明後，立即盛出放在一旁待涼。
3.	把冷卻後的鮭魚和剩餘材料在大碗裡拌勻。放進冰箱冷藏至少2個小時。

PROCEDURE

1.	Dice the salmon and mix it with ¼ tsp of salt and 1/8 tsp of black pepper.
2.	Add the diced salmon and minced garlic to a heated non-stick pan. Sauté until the sample is no longer translucent. Transfer the cooked salmon to a big bowl and let it cool down.
3.	When the salmon completely cools, add the rest of the ingredients. Stir to combine. Store the dish in the fridge for at least 2 hours.

最後更新 (Last Update): 10/23/2015
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