chilean sea bass

• Salmon Ceviche with Pine Nuts

Ceviche, which originated in Peru but is also a specialty of Ecuador and Chile as well as other South American countries, is a simple method of quick-pickling fish. The flavors and texture remind me of the many varieties of pickled fish we eat in Sweden, but because the marinating time is so much shorter and the pickling solution replaces the vinegar with citrus juices, the taste is much fresher. Unlike our pickled fish, ceviche must be eaten soon after it is made. While the salmon is cured for only 15 to 20 minutes, the shallots that go into the mix are macerated in the lime juice for 6 to 8 hours, transforming their flavor from sharp to soft and sweet.

... possible for ceviche) You can substitute Chilean sea bass, Spanish mackerel, black bass, or tuna fo...

• Nordic Reach
• Vol. 18 Num. 14, Septembre 2005
• News