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.
- 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
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!