Cooking Salmon

Salmon Ceviche and some variations

I really like Ceviche. I have had it traveling, in Mexico and Costa Rica a number of times, in countless restaurants in the USA. I have had it made with squid, snapper, ling cod, shrimp and prawns, tuna, and a score of unidentified white fish. I have also made it with most of the above ingredients at one time or another. So I guess it was only a matter of time until I tried making ceviche with salmon.

For the How to:

Salmon Ceviche

Ingredients

• 1.5 pounds fresh salmon
• Between 4 and 8 mixed fresh green and red jalapenos
• 4 roma tomatoes, diced small
• 1/2 sweet onion, diced small
• 2 sticks of celery diced small
• 1 bunch cilantro, minced
• 2 large limes - juiced
• 3 large lemons, juiced
• 2 or 3 cloves of crushed garlic

Method

1. Deseed and dice jalapeños
2. Cut salmon fillets into 1/2 inch cubes. Place in a glass or other non-reactive bowl or pan.
3. Combine all ingredients in a non-reactive container and marinate refrigerated for at least 2 hours to overnight.
4. lightly salt with sea salt

Serve with Crackers or Toast Rounds and Cream Cheese

Now I only wonder why it took so long for me to try it.

Experiment by adding:

Wait until an hour before seving to add tomatoes and cilantro

Additional types of seafood, any type of shellfish

add avacado with tomatoes or as garnish

1/4 cup or so tomato sauce

ketcup

Any crunchy vegetable, especially red, green, yellow bell peppers, cabbage

Any other citrus fruit, navel orange, grapefruit, ect..

only lime juice

By the way this recipe will work with almost any type of white fish as well. I think ceviche works best with the firmer types of fish.