Wild Salmon-Avocado Ceviche
One of the best ways to celebrate the pure flavor and texture of wild sockeye salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s safe to eat this way as long as you buy “flash-frozen at sea” wild salmon. In Peru, ceviche is traditionally served with popcorn for a crunchy contrast, but tortilla chips are tasty with it, too.
- 3/4 lb. thawed, flash-frozen wild salmon fillet, skinned, pin bones removed, and cut into 1/4-inch dice
- 1/4 cup fresh lime juice (from 2 medium limes)
- 1 tsp. lime zest
- 1/4 cup finely chopped shallot
- 2 Tbs. chopped fresh cilantro
- Kosher salt
- 2 small radishes, very thinly sliced into half-moons
- 1 large ripe Hass avocado, cut into 1/4-inch dice
- 1 medium ripe mango, cut into 1/4-inch dice
- 1 Tbs. rice vinegar
- 1 Tbs. minced jalapeño (with seeds); more to taste
- Pure New Mexico chile powder (optional)
- Tortilla chips or popcorn
- In a medium bowl, combine the salmon, lime juice and zest, 1 Tbs. of the shallot, the cilantro, and 3/4 tsp. salt. Gently stir to combine. Cover and refrigerate for 30 minutes.
- Meanwhile, in a medium bowl, combine the remaining 3 Tbs. shallot with the radishes, avocado, mango, vinegar, jalapeño, and 1/2 tsp. salt. Cover and refrigerate for 20 minutes.
- Pour off the lime juice from the salmon mixture. Spoon 1/4 cup of the avocado mixture into each of four glasses or coupes. Top with 1/4 cup of the salmon mixture. Repeat the layers, ending with the salmon. Sprinkle chile powder, if using, over the top of each portion and serve with the tortilla chips or popcorn.
Recipe and Photo Credit: Fine Cooking