Wild Alaska Salmon Ceviche

Peruvian Ceviche with a twist

Wild Alaska Salmon Ceviche

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    T chopped garlic

  • 1

    pound skinless salmon

  • 1

    cup diced fresh tomato

  • 1

    cup peeled, seeded and diced cucumber

  • ¾

    finely diced jalapeño, or to taste

  • ¼

    cup finely diced red onion

  • ¼

    cup chopped fresh cilantro

  • ½

    lime juice

  • ½

    cup lemon juice

  • 1

    T ketchup

  • Taro chips or tortilla chips, for serving

Directions

Cut salmon into 1/2-inch cubes. Heat a sauté pan over very low heat. Add garlic and salmon; cook just until the salmon has no translucence. Spread the salmon on a sheet pan; cool in the refrigerator. In a large bowl, combine tomato, cucumber, jalapeño, red onion, cilantro, lime juice, lemon juice and ketchup. Gently fold together. Fold in the salmon, being careful not to break up the pieces. Chill in the refrigerator for 1 hour. Serve with your favorite dippers, such as taro chips or tortilla chips. Makes 4 to 6 servings.


Nutrition

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