Salmon Ceviche

I do love fish.  It breaks my heart that so many people don’t.  Too fishy, I hear.  Then you shouldn’t buy it… fish shouldn’t be fishy.  Their loss, I guess.  More for me.

Not only do I love all kinds of cooked fish, I like it cooked all ways… sautéed, grilled, baked, smoked, and cured.  Cured fish is made by ‘cooking’ it with acid – lemon and/or lime and salt.  You can make gravlox… a whole filet cured over 36 hours, using zest and salt / sugar flavored brine… or a quick cure, as in ceviche.

salmon ceviche_IR.jpg

In this preparation of ceviche, I cut up the fresh salmon into cubes and added the zest and juice of 2 limes.  I added cut up green onion, jalapeno, tomato, cucumber, salt, and a touch of olive oil.

I served it with nori chips.  It was excellent.

 

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