Salmon Ceviche with Chiles & Avocado

Recipe makes 4 to 6 first course portions

1 pound Salmon***, skin, pin bones and blood line all removed

Zest and Juice of 3 Limes

Zest and Juice of 1 Orange

1 or 2 Spicy Fresh Chiles of your choice, stem and seeds removed, chile minced

1 clove Garlic, minced or grated on a microplane

1 tsp. Sea Salt

1 Bunch Scallions, whites minced and tender greens sliced

1 Carrot, grated

1 Avocado, skin and pit removed, avocado sliced or diced

Tortilla Chips, Plantain Chips or other Crispy Dipper of your choice

***Cut the salmon into small cubes. The smaller the pieces the faster the salmon will cure in the citrus marinade and therefore the more “cooked”, or firm, the final texture will be. If you prefer your ceviche to have a nice raw texture to it then cut the salmon into ¼ inch or larger cubes; the marinade will be slower to penetrate the fish so it will look opaque and “cooked” on the outside but still be raw on the inside.

In a large bowl mix together the lime zest and juice, the orange zest and juice, chiles, garlic, salt, scallions and carrot. Add the salmon to this marinade and stir to evenly coat the salmon cubes with the marinade. Cover the ceviche and move it to the refrigerator. Allow the ceviche to marinade for at least 30 minutes and up to 12 hours. The longer the ceviche marinates the more “cooked through” the texture will be as the marinade penetrates the fish. Combine your marinating time with the size of the salmon cubes to determine the final texture of your ceviche.

Serve the ceviche chilled with the chips or dippers along side.



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