ALASKA SALMON CEVICHE WITH ORANGE, CAPERS AND ROASTED GREEN CHILES
Recipe by Chef Rick Bayless. This ceviche is best made the day it is served. After marinating the salmon, the flavorings may be successfully added 4 or 5 hours ahead, but only spoon the ceviche onto the lettuce when ready to serve.
Provided by Molly53
Categories Citrus
Time 2h5m
Yield 8 appetisers
Number Of Ingredients 12
Steps:
- Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely).
- Cover and refrigerate for 2 hours, until a piece of salmon looks "cooked" about halfway through-it'll still be translucent pink inside.
- Drain off all but a little of the juice.
- While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler).
- Cover with a kitchen towel and let stand for 5 minutes.
- Rub off the blackened skin, then pull or cut out the stem and the seed pod.
- Tear open and quickly rinse to remove stray seeds and bits of skin.
- Cut into 1/4-inch pieces and place in a large bowl.
- Cut away the orange rind and all the white pith.
- Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes).
- Cut the segments in half and add to the bowl.
- Stir in the capers, cilantro and marinated salmon (with the remaining juice).
- Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately.
- Divide the frisée lettuce among 8 martini glasses or small decorative bowls.
- Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro.
- Serve with toasts or crackers.
Nutrition Facts : Calories 114.5, Fat 2.1, SaturatedFat 0.3, Cholesterol 29.5, Sodium 104.2, Carbohydrate 12.3, Fiber 2.3, Sugar 7.3, Protein 12.5
LIME, CHILLI & CORIANDER/CILANTRO SALMON (CEVICHE)
From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.
Provided by Wendy-Bob
Categories Peruvian
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
- Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
- Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
- Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.
Nutrition Facts : Calories 390.2, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 216.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.9, Protein 64.1
SALMON CEVICHE
This is a great appetizer or first course. It's also good as a light warm weather dinner served on lettuce leaves.You may use fresh jalapenos instead of the canned chilies- adjust to your personal heat tolerance! Originally from the R.S.V.P. section of a December 1978 issue of Bon Apetit. The recipe request was from The Waterfront restaurant on San Fransisco's Embarcadero.
Provided by Leslie in Texas
Categories Mexican
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
- Drain salmon well and combine with remaining ingredients.
- Chill before serving.
Nutrition Facts : Calories 296.8, Fat 18.8, SaturatedFat 2.8, Cholesterol 52.3, Sodium 90.6, Carbohydrate 8.9, Fiber 1, Sugar 3.7, Protein 24.3
SALMON CEVICHE
So delicious and so healthy! This is an awesome appetizer for all year round, but would also make an incredible light lunch or dinner. Being healthy never tasted so good!
Provided by Heather Christo
Categories < 15 Mins
Time 15m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the chopped cucumber to a medium bowl.
- Add the mango and avocado to the bowl.
- Add the minced jalapeno and minced cilantro.
- Add the lime zest and the juice of the lime.
- Add the sesame seeds and the sesame oil.
- Dice the salmon (make sure you remove the skin and bones first!).
- . Mix everything together until well combined.
- Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
- Serve with rice crackers or cucumber slices.
Nutrition Facts : Calories 147.9, Fat 8.9, SaturatedFat 1.4, Cholesterol 17, Sodium 20.2, Carbohydrate 8.9, Fiber 2.4, Sugar 5.3, Protein 9.5
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