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Salmon is one of the healthiest fish to eat but isn't my favorite by far, except as sushi, smoked or cured. But I've found that its meatiness lends itself well to ceviche, which is actually really simple and quick to prepare. The dish is light enough for a hot day but the citrus and ginger are also nice and bright on the palate in the depths of winter.
Click here to see Recipe SWAT Team: Salmon 8 Ways.
- 12 ounces fresh salmon
- Juice of 5 limes (about 1/2 cup)
- Juice of 2 lemons (about 4 tablespoons)
- 1/2 tablespoon jalapeño, finely minced
- 2 teaspoons shallots, finely minced
- 1 teaspoon fresh ginger, grated
- 1 Hass avocado
- 1/2 teaspoon salt
- Dash of pepper
Make sure the salmon is chilled before cutting into small 1/4-inch cubes and putting in a bowl. I usually leave the grey layer of skin on because a lot of the great fatty acids — i.e. omega-3s — are in there, which makes salmon extra healthy.
Pour lime and lemon juice in the bowl so that the salmon cubes are mostly all submerged and then place in the refrigerator for about 5 minutes. (Meanwhile, you can prep the jalapeño, shallot and ginger, if you haven't already). Then add to the salmon and season with salt and pepper. Put it back in the fridge for 20 minutes. (You don't want to keep the salmon curing in the juices for too long because it will become mushy.)
Halve the avocado and cut into small cubes about the same size as the salmon. Before putting the avocado in the salmon mixture, either drain off excess lemon/lime juice or transfer to a serving dish with a slotted spoon. Stir in the avocado and serve immediately while the ceviche is still chilled.
Ceviche with Avocado, Cilantro and Green Chile
In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt. Process until smooth.
Scoop the fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish or let it “cook” for an hour or two if you like it more well-done cooked shrimp need only a few minutes to soak up the flavor. (It takes about 4 hours to “cook” fish well-done in lime juice if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)
Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.
Divide the lettuce between 4 dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with chopped green onion or cilantro. Drizzle some of the reserved lime marinade over the lettuce and you’re ready to serve.
Ceviche Riffs (Some for the Adventurous): Practically any edible piscine morsel can be made into ceviche: squid and baby octopus are favorites—I simmer both of them until tender (usually 20 to 30 minutes) before marinating them. Scallops are wonderful raw and barely marinated, as are sardines. Around Guadalajara, the fish markets offer ground fish for making ceviche to pile on little tostadas—it cooks through in a matter of minutes if that appeals, look for ground fish for fish cakes in your local fish market. Avocado is just a start when it comes to add-ins: tomato, red or white onion, olives, cooked cactus (nopales), roasted poblano chile—those should get your creative juices flowing.
To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque.
To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain.
To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt.
To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters.
The first and most important step when you are grilling anything this summer, especially fish, is cleaning your grill!
In the words of Salt&rsquon&rsquoPepa. Clean it. Clean it real good.
But honestly though. It is so important to start off with a nice clean grill every time. This is my process after I finish grilling every time. I turn the heat way up, like all the way up and leave it on for 5-10 minutes. After the time is up, most of the items that stuck to the grill should be turned to ash. Then using a grill brush I scrap the remaining bits off and turn the grill off. This leaves me with a clean grill to start with every time!
Add the scallops, tomatoes, jalapeño, red onion and bell pepper to a large bowl.
Squeeze the citrus juice over the top. I used a combination of fresh lemons and oranges.
Make sure all of the scallops are covered with the citrus juice. Place covered in the refrigerator for 3-6 hours.
How to make Salmon Ceviche
In a large glass bowl combine vinegar, lemon juice, olive oil, radishes, onion, and parsley. Adjust the salt and pepper to your liking.
In a separate glass bowl, add cubed Salmon. Generously season with salt, rubbing on all sides.
I prefer my Salmon salty tasting, but you can add as much or as little salt as you prefer. Always adjust to taste.
Let the salt absorb into the Salmon for a couple of minutes before adding it to a ceviche sauce. Stir to combine. Sprinkle with sesame seeds.
Cover the bowl with a plastic wrap and leave to marinate in the refrigerator for at least an hour to overnight.
- 1 1/2 cups fresh lime juice (from 10 limes)
- 1/2 cup fresh orange juice (from 1 orange)
- 1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices
- 1 avocado, cut into 1/2-inch pieces
- 1 cup grape tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1 small jalapeno, seeded and finely chopped
- 2 tablespoons roughly chopped fresh cilantro leaves
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- Lime wedges, for serving
Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well discard marinade.
Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.
Salmon ceviche with bergamot, avocado, coriander and toasted pine nuts
1. Soak the red onion in very cold water, just enough to cover, with a generous pinch of salt, for 30 minutes. After 30 minutes, drain and pat dry with kitchen paper. Set aside.
2. Meanwhile, slice the salmon very thinly. Sprinkle with another generous pinch of salt and set aside for 10 minutes while you prepare the remaining ingredients
3. In a small jug, whisk together the bergamot juice and zest with the chilli, ginger, garlic, sugar and olive oil. Place the salmon in a bowl and pour over the bergamot mixture. Mix well, then refrigerate for 10 minutes, then remove from the fridge, add the fennel and soaked red onion and mix well, then leave for a further five minutes at room temperature.
4. Heat a small frying pan over a medium heat, then add the pine nuts. Toast in the dry pan, shaking it regularly, until they are lightly golden and fragrant (don’t take your eye off them, as they burn easily!). Remove from the heat and set aside to cool.
5. Halve, stone and cut the avocado into roughly 2cm dice. Mix the diced flesh gently with the salmon. Arrange the salmon on a plate, then scatter over the coriander and toasted pine nuts. Serve with brown rice or in lettuce wraps.
A tower of lectin-free goodness
Avocado and wild-caught Sockeye salmon ‘chilled’ in lime juice and spices. These are the two main ingredients of the Salmon Avocado Tartare, but a powerhouse of taste and nutrition.
Although, if you know yourself sensitive to high histamine foods, go easy on this meal. Or try to have it earlier in the day, not close to bedtime. Make sure the salmon is super fresh, or if you buy it frozen make sure is flash frozen. And if you want to enjoy without a worry even though you are sensitive to high histamine foods, you can take some Histamine Block before the meal.
The salmon is ‘cooked’ in the fridge, in lime juice, onion, cilantro, extra virgin olive oil, mustard and dry oregano. You can call it a ceviche. So this is pretty much all you have to prepare for this dish before you cut the avocado and arrange it on a serving plate.
Do you know what’s the best thing about this dish? Is phase 1 plant paradox compliant, so it can be part of your 3 day plant paradox cleanse. Isn’t that fun?
If you enjoy this salmon avocado tartare, you may also like the Crunchy Tuna Salad with Avocado or my Seven Layers Salmon Egg Benedict.
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