Salmon ceviche
February 26, 2011 • Category: Main Dish
My beautiful cousin Isabelle had invited me to one of her parties and being the hostess with the mostest, it was as usual a glorious spread of platters holding the most tantalizing foods, Lebanese, Italian, French, even sushi. However, I kept filling my plate with just one dish: A salmon ceviche.
Even though salmon is not what one thinks about associated with ceviche, it is in my mind the best fish for this dish.
And even though ceviche is associated with surfing and sunny beaches, why not make it in the winter when the markets are flooded with citrus?
INGREDIENTS:
- 8 ounces of salmon
- 1 yellow pepper, one red pepper
- 1 bunch of green onions
- 1/4 bunch of fresh cilantro
- 1 mango
- 1 lemon or lime
- 2 mandarin or clementines
- 1 large orange
- 4 tablespoons of olive oil
- 1 teaspoon of fresh ginger, grated
- salt, black or pink pepper
METHOD:
- Remove the skin from the salmon and cut the fish in small dice; place in a bowl.
- Cut the mango in small dice and place in the same bowl.
- Broil the peppers and place in a plastic bag for a few minutes, tightly closed; peel the peppers and cut in small dice. Place the diced peppers in the same bowl with the salmon.
- Juice the lemon, mandarins and orange. Grate the ginger over the juice and add the olive oil, salt and pepper; whisk briefly and add the marinade to the salmon mixture. Mix gently and cover and refrigerate for one hour or longer.
- Chop the cilantro leaves and green onions. When ready to serve, add them to the salmon ceviche, mix gently and serve with the marinade in martini glasses.
This dish was inspired by a recipe from Chef Caroline Laurent.
Comments
22 Comments • Comments Feed
Rosa says:
Wow, I love this recipe! What a heavenly and festive looking cerviche. Perfect when eaten on hot summer days. Fresh and exquisite!
Cheers,
Rosa
On February 27, 2011 at 5:28 am
domi says:
S’ il ” cévichait ” dans les parages il est sûr que je sauterai sur cette délicieuse entrée si pleine de couleurs et de saveurs, bisous et bon dimanche
On February 27, 2011 at 5:53 am
Angie's Recipes says:
This is something really unique for me! Beautiful presentation too.
On February 27, 2011 at 7:40 am
Sarah Galvin (All Our Fingers in the Pie) says:
I would not think to use salmon in ceviche. So glad you tried it. Looks delicious.
On February 27, 2011 at 8:59 am
Joanne says:
Salmon is my favorite fish so even if it’s not traditional in ceviche, I’m all for it! Sounds like a great dish.
On February 27, 2011 at 9:24 am
Anita says:
All the flavors that I love in one dish, beautiful! Cant wait to be able to eat that.
On February 27, 2011 at 9:45 am
T.W Barritt says:
What fantastic colors! This is a show stopper! I agree that the flavor of salmon is perfect with citrus, and I’m amazed at how easy this really is to make. I’d be going back for more, too.
On February 27, 2011 at 10:19 am
Velva says:
Living in Florida, with a diverse cultures, ceviches are wildly popular. I thought interesting about this ceviche was the use of salmon (very cool). I tend to think of only using a firm white fish. I learned something new today-that I was being short sighted about the possibilities.
As always, awesome.
Velva
On February 27, 2011 at 10:34 am
Katerina says:
I think too that salmon because is such a “fatty” fish is ideal for combine it with fruity flavors. I am keeping this to make when summer arrives here.
On February 27, 2011 at 11:22 am
Scienter says:
I love salmon in sushi, I’d love to try this!
On February 27, 2011 at 2:24 pm
Devaki says:
I LOVE this recipe and especially tjink it is marvelous with the oranges…Once you meet ceviche, why bother eating Salmon any other way? Thanks Joumana, this one is a GREAT one 🙂
chow! Devaki @ weavethousandflavors
On February 27, 2011 at 2:32 pm
Faith says:
I love the bright colors in this beautiful dish! And you’re right, wintertime (when citrus is at its peak of perfection!) is truly the perfect time to make it!
On February 27, 2011 at 2:58 pm
Carolyn Jung says:
I go crazy for ceviche — even in the middle of winter. It’s so refreshing and zesty that it’s a welcome treat anytime, anywhere. 🙂
On February 27, 2011 at 6:04 pm
Joan Nova says:
It’s one of the most popular fish used in sushi, so why not ceviche? love the glass it’s served in.
On February 27, 2011 at 6:56 pm
Stevie says:
This looks like an exciting take on ceviche. I’d never have considered salmon or ginger for that matter. With the sweet bell peppers and mango, it almost sounds like something from South Beach or the Florida Keys. I am certain that I would enjoy this (and I rarely ever like salmon).
On February 27, 2011 at 9:28 pm
deana says:
That looks so beautiful in those glasses. It almost feels like summer looking at it, and boy do I need a breath of summer! Great colors and flavors with all that yummy citrus.
On February 27, 2011 at 10:34 pm
Caffettiera says:
I’ve never had ceviche, but raw fish marinated in citrus is one of my favourites. We all need a bit more summer in winter months, so I agree with your choice of season.
On February 28, 2011 at 5:25 am
Doc says:
I suppose the great minds think alike, since I was also just working with salmon! I love the stew dish and being a total barbarian love the idea of just digging in with my fingers! Chocolate and tahini sounds divine as well. You are a wealth of great info and recipes-keep it coming!
Thanks,
Doc
On February 28, 2011 at 10:07 am
SYLVIA says:
The raw food craze is sweeping everywhere, originally this appetizer was created by fishermen as a way to eat part of their catch during long days at sea. This dish is too good to serve only as an appetizer, it’s tangy, healthy and looks so pretty. I love how the orange colors show through in the martini glass.
On February 28, 2011 at 1:22 pm
Eve@CheapEthnicEatz says:
This is a very unusual and so festive looking ceviche. I love trying different kind and this loks like a winner, bookmarking it.
On February 28, 2011 at 7:07 pm
Alex says:
Nice! Today I’ll make this one. In Peru (where ceviche originates) Salmon is often used in this dish too, but I do not know this with clementines and oranges, which sounds mouthwatering to me.
Greetings and thanks, alex
On May 25, 2011 at 1:56 am