Too hot to cook? Try Salmon Ceviche
This is a summer favorite as there's no extra heat involved. And if you turn your back while your making it, you're following the instructions!
Fresh chunks of Salmon loitering for a few hours in a citrus, garlic and cilantro marinade just before you serve with toast points, rice or even tortillas makes a simply amazing dish. With little effort and absolutely NO cooking you’ll get some great responses. It’s a great light entrée or an appetizer.
2 1/2 Tbsps kosher salt
1/2 tsp chili sauce
1/4 c. lime juice
1/4 c. lemon juice
1/4 tsp milled pepper
1/4 tsp cumin
1/4 c. extra virgin olive oil
1 clove garlic, minced
1/4 cup scallions, chopped
1 ripe tomato, diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets, cubed
1 avocado, sliced
20-25 min./ 4.5 hours marinade
Cutting board,
sharp knife,
mixing bowl,
plastic wrap
Mix first eleven ingredients in a bowl. Then add salmon and stir well. Be sure there’s enough liquid to cover the salmon, as it needs to be completely submerged. Wrap in plastic and chill in refrigeration for four and a half hours. The acidity in the citrus juice will “cook” the meat. Then drain excess liquid and toss in the avocado slices. Serve in a martini glass lined with tortillas, or over a heaping dollop of rice, or even perhaps on toast points or French bread baguettes. Garnish with a little chopped cilantro if you like and bada boom, bada bing; you got your Salmon ceviche.
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