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Ceviche of salmon with black beans and jalapeños

Ceviche of salmon

with black beans and jalapeños

Duration
approx. 60 min.
Effort
Leicht

Ingredients for 4 people

  • 100 gDried black beans
  • 100 gDried white beans
  •  Salt
  • 600 gSalomon fillets (super fresh)
  • 2Limes
  • 3 PiecesKühne Roasted Paprika
  • 2 BunchCoriander
  •  Pepper
  • 2 DashesOlive oil
  • 3 TbspKühne Balsamissimo creamy mild
  • 50 gRocket salad for the garnish
  • 4 TbspKühne Fiery hot Jalapeño

Nutritional information

Approx. 678 kcal (2836 kJ) / 41 g protein / 36 g fat / 31 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Ceviche vom Lachs mit schwarzen Bohnen und Jalapeno

1. Let the beans soak overnight separately in the three times the amount of water.


The following day, cook the beans, again separately, with some salt for about 25 minutes until al dente. Drain and let cool.


2. Cut the salmon into thin slices and place side by side. Roll the lime on the work surface back and forth, then halve and squeeze it over the salmon. Season with a little salt and leave for 10–15 minutes.


3. Drain the peppers and cut diagonally into strips. Finely chop the coriander. Mix both with the beans, salt, pepper and olive oil and 1–2 tbsp of the paprika brine and season well.


4. Distribute salmon on 2 plates. Put the bean salad in the middle on top and drizzle with balsamic cream. Top with the rocket salad and drained jalapeños.


1. Let the beans soak overnight separately in the three times the amount of water.


The following day, cook the beans, again separately, with some salt for about 25 minutes until al dente. Drain and let cool.


2. Cut the salmon into thin slices and place side by side. Roll the lime on the work surface back and forth, then halve and squeeze it over the salmon. Season with a little salt and leave for 10–15 minutes.


3. Drain the peppers and cut diagonally into strips. Finely chop the coriander. Mix both with the beans, salt, pepper and olive oil and 1–2 tbsp of the paprika brine and season well.


4. Distribute salmon on 2 plates. Put the bean salad in the middle on top and drizzle with balsamic cream. Top with the rocket salad and drained jalapeños.