It’s rare to find a dish that sears a delicious taste memory in your taste buds. The kind where when you think of it, it’s like Pavlov’s experiment; you salivate with anticipation. But this recipe, shared with us by our friend Alan, does just that.
I normally don’t care for ceviche. Of course, Ron loves any fish dish. But, the fact that we both agree this is one of the best dishes, fish or no fish, should entice even the wariest fish eater.
It’s so interesting that the fish marinates or naturally “cooks” in lime juice. That, fresh salmon we catch ourselves, fresh cilantro, and pickled jalapeños make it tart and smooth at the same time. It’s the perfect healthy summer dish!
To keep the dish legal on our eating plan (The 4-Hour Body), we put it on spinach or arugula, but it’s great as a dip with chips, too. Delicious!
Give it a try and post your comments! We’d love to hear your take on this recipe.
Ingredients
1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
3/4 cup lime juice (about 7 limes)
2 medium tomatoes, diced
1/2 red onion, finely chopped
1/2 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 pickled jalapeño (we like Trader Joe's version), minced, plus 1/4 cup liquid from the jar
1 serrano chile, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
Spinach or arugula as a base or use mini (3 in.) crisp tostada shells for dipping
Instructions
- Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch—about 30 minutes. Meanwhile, mix remaining ingredients in another bowl (except for tostada shells, spinach or arugula) and set aside.
- Drain all but about 3 tablespoons lime juice from salmon. Mix salmon with reserved tomato mixture.
- Serve with tostada shells or put on a bed of spinach or arugula.
*Find small tostada shells in well-stocked Latino markets.
Wine pairing: Ceja 2012 "Bella Flor" Dry Rosé of Syrah. Beautifully crisp, this pink handles the tangy citrus of the ceviche and its bright red fruit tames the chilies and sets off the wild salmon.
Notes
The original recipe calls for pickled jalapeños from a 4-oz. can of escabeche. We use Trader Joe's pickled jalapeños.
♥SprySparrow.com
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