My Recipe Box

Wild Salmon-Avocado Ceviche

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Serves 4 as an appetizer

One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s safe to eat this way as long as you buy “flash-frozen at sea” wild salmon. In Peru, ceviche is traditionally served with popcorn for a crunchy contrast, but tortilla chips are tasty with it, too.

  • 3/4 lb. thawed, flash-frozen wild salmon fillet, skinned, pin bones removed, and cut into 1/4-inch dice
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 1 tsp. lime zest
  • 1/4 cup finely chopped shallot
  • 2 Tbs. chopped fresh cilantro
  • Kosher salt
  • 2 small radishes, very thinly sliced into half-moons
  • 1 large ripe Hass avocado, cut into 1/4-inch dice
  • 1 medium ripe mango, cut into 1/4-inch dice
  • 1 Tbs. rice vinegar
  • 1 Tbs. minced jalapeño (with seeds); more to taste
  • Pure New Mexico chile powder (optional)
  • Tortilla chips or popcorn

In a medium bowl, combine the salmon, lime juice and zest, 1 Tbs. of the shallot, the cilantro, and 3/4 tsp. salt. Gently stir to combine. Cover and refrigerate for 30 minutes.

Meanwhile, in a medium bowl, combine the remaining 3 Tbs. shallot with the radishes, avocado, mango, vinegar, jalapeño, and 1/2 tsp. salt. Cover and refrigerate for 20 minutes.

Pour off the lime juice from the salmon mixture. Spoon 1/4 cup of the avocado mixture into each of four glasses or coupes. Top with 1/4 cup of the salmon mixture. Repeat the layers, ending with the salmon. Sprinkle chile powder, if using, over the top of each portion and serve with the tortilla chips or popcorn.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1; Protein (g): protein g 21; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 5;

Photo: Scott Phillips

Excellent. Made it twice now. Used tomatoes instead of mango, though because we don't care for mango....and ceviche needs tomatoes!

Made this dish at a party this weekend and it was a huge success. Flavorful, wonderful colors and textures. The only reason I did not give it a 5 star rating is the time it took to prepare. Cutting Salmon, mango and avadcado into 1/4 inch cubes takes a lot of time. If you are preparing it for a large group, as I was, you need to start the night before and have as much as possible ready to combine the next day.

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