Salmon Ceviche

Salmon Ceviche Recipe
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Amelia loves using fresh seafood from the nearby coast.

Yield:

Makes 6 cups (serving size: 1/4 cup ceviche without shell)

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 58
Caloriesfromfat 50 %
Protein 6.4 g
Fat 3.3 g
Satfat 0.5 g
Carbohydrate 1.1 g
Fiber 0.3 g
Sodium 117 mg
Cholesterol 18 mg

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 (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
1/2 to 1 serrano chile, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
Mini (3 in.) crisp tostada shells*

Preparation

1. 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 except tostada shells in another bowl; set aside.

2. Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.

*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 chiles and sets off the wild salmon.

Note:

Amelia Ceja, Napa Valley, California,

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note