10-minute DIY ceviche

Coral Gables was Florida’s first planned city in the Miami area. That was in 1925. 

Today, you can savor more than 30 world cuisines in over 100 restaurants in The City Beautiful. And now, with the “A Taste of Coral Gables” cookbook, you can make your restaurant favorites at home.

Let’s start this multicultural culinary journey in Peru with Divino Ceviche’s Salmon Ceviche Apaltado:

  1. Cut a 7 oz. salmon filet into small dice cubes and place in a bowl.
  2. Add a pinch of salt, pepper and 1 tsp. of garlic paste.
  3. Stir for 20 seconds.
  4. Add 2 ounces lemon juice, stirring for ten seconds.
  5. Remove the salmon, but drain and reserve the liquid.
  6. Puree 1 avocado with 1 tsp. celery, 1 tsp. white onion, and a few drops of water and lemon.
  7. Add the avocado puree to the reserved lemon juice in the bowl and mix well. We want to get rid of the lumps!
  8. Once the lumps are gone, pour the puree onto a plate and stack the salmon cubes on top.
  9. Garnish with microgreens, red onion, corn, sweet potato puree and (if you want to show off) an edible flower.

Help celebrate the launch of the cookbook on Tuesday at an exciting foodie-focused event. A tasting cocktail reception at Books & Books will feature a curated menu inspired by recipes in the book.