The refreshing experience of ceviche is celebrated in this salad.
The pure flavor and texture of wild salmon is the star in a ceviche. In this salad, the raw salmon (which is safe as long as it has been ‘flash-frozen’) is ‘cooked’ by the citrus juices and then combined with other fresh ingredients.
Guaranteed – once you have had a ceviche like this, you will actually develop a craving to ensure that you will make it again and again.
As a salad, it can be served on a minimal bed of mixed greens, or on endive leaves … or as an appetizer, serve it in small phyllo cups, or in small bowls and don’t provide a fork – scoop it up with some tortilla chips!
Heavenly …
Salmon Ceviche Salad
Number of Servings: 4
Salad Ingredients:
300 g (10 ounces) fresh wild salmon, skin and pin bones removed, and cut into small chunks
1 teaspoon (5 mL) lime zest
1 teaspoon (5 mL) lemon zest
¼ cup (60 mL) fresh lime juice
¼ cup (60 mL) fresh lemon juice
¼ cup (60 mL) fresh orange juice
¼ of a red onion, finely diced
½ cup (125 mL) cooked corn, cooled
1 avocado, peeled, pitted, and cubed
1 mango or papaya, peeled, pitted, and cubed
1 jalapeno pepper, finely chopped (or 2 tablespoons of chopped pickled jalapenos)
¼ cup (60 mL) chopped fresh cilantro
Vinaigrette:
3 tablespoons (45 mL) extra virgin olive oil
2 teaspoons (10 mL) honey
½ teaspoon (2.5 mL) ground cumin or coriander
Sea salt; freshly ground black pepper
Mixed greens, or endive leaves
Tortilla chips, or small phyllo cups
Method:
- Prepare salmon: In a large glass bowl, mix the salmon pieces with the lime zest and all of the citrus juices. Cover, and refrigerate for at least 3 hours.
- Make vinaigrette: In a large glass bowl, combine oil, honey, cumin and some salt and pepper.
- Add red onion, cooked corn, avocado, mango, and jalapeno pepper to the vinaigrette. Gently stir to combine.
- Drain liquid from salmon (discard liquid). Gently fold salmon pieces into the salad mixture; fold in chopped cilantro. Adjust seasonings to taste.
- Serve on beds of mixed greens, or on endive leaves, or in small bowls with tortilla chips.
Questions and comments are always welcome alex@chilipeppersandpears.com
