Recipe of the Week: Salmon Ceviche
Brighten up mid-winter days with this zesty dish
By Jaclyn Norton February 3, 2015
Super Bowl weekend has come and passed, leaving our kitchens with nothing but leftover dips and Skittles. To wash our bad habits from the weekend, we have Queen Anne entertaining expert Heather Christo’s Salmon Ceviche recipe. It’s bright and robust, and packed with so much flavor you’ll forget just how healthy it is.
Heather Christo brings out the best of many regions in this dish, marrying the sweet tastes of the tropics with the finest of the Northwest–a delicious combination of mango, cucumber, creamy avocado and wild salmon, served raw. Pile this assortment high on a cracker of choice, or enjoy on its own. The balanced fruit-veggie-meat ratio plays well with the herbs and zest, and is sure to leave you craving more.
Ingredients:
- ½ lb Raw Fresh Wild Salmon
- ½ an english cucumber, diced
- ½ large mango, peeled and diced
- ½ large avocado, peeled and diced
- ½ jalapeno, minced
- 2 Tbs cilantro, minced
- 1 lime, zested and juiced
- 1 Tbs sesame seeds
- 1 Tbs sesame oil
- 2 tsp black sesame seeds
- Add the chopped cucumber to a medium bowl.
- Add the mango and avocado to the bowl.
- Add the minced jalepeno and minced cilantro.
- Add the lime zest and juice of the lime.
- Add the sesame seeds and sesame oil.
- Dice the piece of 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.