I am back with more recipes using my favorite LINGHAM’s Chili Sauce! This round, it’s something really easy and doesn’t require one to fire up the stove or turn on the oven.
I can’t recall when I had my first taste of ceviche but I had always enjoyed the dish. Ceviche, said to originate from Latin America, is a dish made from fresh raw fish cured in citrus juice. Add on some other ingredients and it’s ready to be served with tortilla chips, crispy potato or plantain chips, crackers or anything crispy.
This round, I decided to make a Salmon Ceviche with LINGHAM’s Ginger Chili Sauce. The recipe is really easy and only requires a few minutes to cure and mix everything together before serving it right away. Great for parties, potlucks or any occasion, I make ceviche all the time for my family. I like the pungency of the gingery note in the LINGHAM’s Ginger Chili Sauce to add some zing to the Salmon Ceviche.
Basically, one just needs to do a little preparation of the ingredients in advance and keep it all nicely chilled till ready to serve. Just make sure the fish is fresh and kept chilled all the time in the fridge since we are going to eat this with just a light curing. Curing any fish with citrus juice only takes 10 minutes or less, depending on the cut size. When the curing is done, just mix in all the other ingredients and it is ready to serve.
I like the addition of LINGHAM’s Ginger Chili Sauce as it gives the ceviche a light sweet note to balance the citrus tang as well as a subtle heat of chili and ginger. You can even try the recipe with other LINGHAM’s Chili Sauce and it works out just as well if you don’t like ginger. Be sure to have enough tortilla chips because the Salmon Ceviche is very addictive!
Salmon Ceviche with LINGHAM’s Ginger Chili Sauce
1 Red Onion
½ Bell Pepper
1 Jalapeno Pepper
4 Lime (juiced and zest)
3tbsp LINGHAM’s Ginger Chili Sauce
2tbsp Yoghurt (optional)
Salt & Pepper to taste
Clean salmon, remove bones and cut into big cubes.
Cut red onion, bell pepper, jalapeno pepper into small cubes and avocado into slightly bigger cubes.
Zest one lime and juiced all four limes.
Chopped cilantro and minced torch ginger bud finely.
Prepare all ingredients above and keep chilled in fridge till ready to serve.
When ready to serve in 15 minutes, then start preparing salmon ceviche.
Mix salmon with lime juice and red onion, keep chilled in fridge for 10 minutes.
Add in LINGHAM’s Ginger Chili Sauce, yoghurt (optional), lime juice, lime zest, salt & pepper.
Mix well and taste, add more seasoning or LINGHAM’s Ginger Chili Sauce if needed.
Add in rest of the ingredients – avocado, bell pepper, jalapeno pepper, cilantro and torch ginger bud.
Mix gently to avoid breaking up the salmon or avocado.
Serve immediately with tortilla chips.
Extra Notes and Tips
Use other fresh and firm white fish in replacement of salmon
Make sure to keep all the ingredients chilled in fridge as they taste better till ready to mix and serve.
Jalapeno pepper can be substituted with any fresh chilies
Yoghurt is optional as it makes it creamy or substitute it with cream or sour cream
Try different range of LINGAM’s chili sauce – Original, Thai, Extra Hot, Sriracha