More pretty food. More salmon. What can we say? Make this dish is what we can say. You will like it.
While our youngest son, Knothead, is experiencing the worst blizzard on history in Portland, Me. (31.9 inches of snow), we have had some beautiful weather in DFW. After powerful thunderstorms at 2:00 a.m. the skies are clear, it’s in the upper 60s and we’re supposed to reach 77 F today. It’s so hard to get in the mood for hardy, comforting meals when the weather is this beautiful. Instead, something light and refreshing was in order. So, ceviche it was. You see, ceviche is a nice, light, refreshing dish. It’s also remarkably easy and quick to make. Because of it’s light and refreshing character, it is eaten at brunch, lunch and as an appetizer for dinner. Hard core purists, however, will tell you that it should not be eaten at dinnertime because the fish is no longer fresh enough for quality ceviche. Given we live inland and don’t have seafood markets selling that morning’s catch, we have to settle for fish that’s not quite as fresh as the purists. Nonetheless, this ceviche is darn good. I can only imagine how good it would be if the fish was swimming just hours before. Under those circumstances, however, I would probably just eat it as sashimi. 😉
In a prior post on ceviche, Baby Lady’s Grouper Ceviche, we discussed a little of the history of ceviche and various forms of ceviche in Latin America and Mexico. Being fish lovers we like ceviche, a lot. It’s versatile and there is such a great variety in ceviche dishes. There are so many different types of seafood you can use in ceviche. Shrimp, octopus, squid, tuna, mackerel, grouper, snapper, clams and sea bass are common seafoods use in ceviche. You can also use different types of citrus and blends to “cook” the seafood. The only limitation on ceviche is your imagination. We were looking to broaden our horizons so we decided on a salmon ceviche. It was delicious and here is what we did.
Ingredients
- 12 oz salmon fillet, skinned, 1/2 inch dice
- 1/2 cup cilantro, chopped
- 2 serrano chiles, stemmed, seeded and diced
- 1 yellow tomato, peeled, cored, seeded, and diced
- 1 avocado, peeled, pitted, and diced
- 1 red onion, peeled and small dice
- 1/4 cup lime juice
- 1/2 cup Meyer lemon juice
- 1/4 cup orange juice
- 1/2 teaspoon sea salt
- 1/2 tsp Hawaiian red salt
- 1/2 teaspoon pepper
- 1/4 cup Blood Orange olive oil
Instruction
Using a very sharp knife so as not to crush the flesh of the salmon, cut the salmon into strips and then into 1/2 inch dice.
Add the salmon to a bowl over ice to keep the salmon cold.
Except for the avocado, add all of the diced veggies, herbs, salt and pepper.
Toss. Now add the various citrus juices.
You need enough juice to cover all of the fish.
Add blood orange olive oil, toss to incorporate and cover with plastic wrap. Refrigerate for 45 minutes.
Remove from the refrigerator.
Dice the avocado and add to the ceviche.
Toss to incorporate. Spoon into a martini glass or other serving vessel.
Garnish with sprigs of cilantro. Serve & enjoy!
REMCooks 
Lovely looking creation. 31.9 inches of snow!? We have been forecast 1 (one) inch and already they are talking about traffic chaos tomorrow morning. We Londoners would think the Ice Age had started if we got that amount of snow.
Coming from Texas, he wasn’t accustomed to winter blizzards, much less a record shattering blizzard. His only comment is I never want to see another one of these things in my life. 😀
This ceviche looks so colorful.
I look forward to making it.
Thanks, Adela. We very much enjoyed this one but we enjoy ceviche. 😉
You know, we can send the snow your way. 🙂 We have plenty. This looks delicious and I will be trying this out at some point.
Hi, Virginia. Thanks for the kind offer but I must pass. We don’t know what to do with the snow down here. 😉 When things finally thaw out and warm weather returns, give this a try. It’s very tasty.
Gee, no one wants us to share…
Love this! I’m a fish lover, too, and the 80ies shrimp cocktail presentation is great! Also like the addition of the orange oil.
Hi, Stefan. Thanks for the nice compliment. The blood orange olive oil adds a nice, delicate orange flavor that lingers on your palate. It was a very nice compliment to the salmon.
You’ve create a very enticing dish here, Richard, with ingredients that are as flavorful as they are colorful. The presentation is spot on.I do love ceviche, Richard, but I shouldn’t have it. (Forbidden fruit tastes so very good!) I don’t believe any fish bought here, so far inland, is going to be fresh enough for a really good dish. So, when I find myself at a good restaurant on a coast, guess what I order? It’s not a perfect system but it works for me 🙂
Hi, John. Glad you liked it. I would think Chitown would have an abundant supply of fresh fish flown in. Obviously, high quality sushi bars are getting it fresh. It’s pricey but good quality. You just have to know when they get their deliveries. We have it here in DFW and it’s not coming out of the Gulf. Also, the Great Lakes have a self sustaining salmon population, among others. I don’t believe they allow commercial fishing of it but you can definitely catch your own and it doesn’t get any fresher than that. 😉
We do have fresh fish flown in, it’s just a question of when. As for Great Lakes salmon, some 40 years ago, Michigan’s DNR would seed coho hatchlings in the creek formed the southern boundary of our properties. 4 years later they returned to spawn and you wouldn’t believe the number of coho trying to swim up that little creek. When Michigan’s economy bottomed in the 80s, they stopped the seeding program in a cost-cutting move. Eventually the coho stopped running. Luckily, though, smelt still “honeymoon” there. 🙂
Hi Richard, I love the simplicity behind your ceviche. It’s something I often have (when out and about) dining, but confession, ice yet to make it at home. Sometimes it’s because I enjoy asian style sushi/sashimi but (most likely) because no one ever took me through the steps.
I love citrus flavours so I’ll have to get to the fish markets soon and get cracking on some nice glasses too, very tres chic!
Hi, Alice. Thanks for your very nice compliment. We loved this ceviche and it will definitely be served at our next dinner party, perhaps a ceviche party in the Spring or Summer. Right now, I’m working on an Asian inspired ceviche. The first round was done with tuna but it overpowered the tuna so the next time it will be shrimp. We’ll eventually get it right. 😉
Your seafood dishes always look lovely, though I do love the sound of an asian fish ceviche. They often combine it with something crunchy like nashi pear or (similar!) Sadly my guy is a fan of sushi & wasabi, but not ceviche with fruits, cést la vie!
There will be no fruit in this one but it does use coconut milk and jalapeños. Your guy just might like this one.