Peruvian Salmon Ceviche - cooking recipe

Ingredients

3 pounds salmon fillets, cubed
4 cups uncooked medium shrimp, peeled and deveined
3 quarts water, divided
1/2 cup sea salt, divided
4 red onions, thinly sliced
1 3/4 cups lime juice
1 stalk celery, chopped
1 (4 inch) piece fresh ginger root, peeled and chopped
8 cloves garlic
8 dried red chile peppers
1/2 bunch fresh cilantro, chopped
6 lettuce leaves
6 fresh lime wedges

Preparation

Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.