Alaska Salmon Ceviche With Orange Capers And Roasted Green Chiles Food

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO

Steps:

• Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
• Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
• Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
• Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.

SALMON CEVICHE

Steps:

• Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
• Drain salmon well and combine with remaining ingredients.
• Chill before serving.

CHILEAN SALMON CEVICHE

Steps:

• Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
• In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
• On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

ALASKA SALMON CEVICHE WITH ORANGE, CAPERS AND ROASTED GREEN CHILES

Steps:

• Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely).
• Cover and refrigerate for 2 hours, until a piece of salmon looks "cooked" about halfway through-it'll still be translucent pink inside.
• Drain off all but a little of the juice.
• While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler).
• Cover with a kitchen towel and let stand for 5 minutes.
• Rub off the blackened skin, then pull or cut out the stem and the seed pod.
• Tear open and quickly rinse to remove stray seeds and bits of skin.
• Cut into 1/4-inch pieces and place in a large bowl.
• Cut away the orange rind and all the white pith.
• Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes).
• Cut the segments in half and add to the bowl.
• Stir in the capers, cilantro and marinated salmon (with the remaining juice).
• Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately.
• Divide the frisée lettuce among 8 martini glasses or small decorative bowls.
• Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro.
• Serve with toasts or crackers.

LIME, CHILLI & CORIANDER/CILANTRO SALMON (CEVICHE)

Steps:

• Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
• Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
• Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
• Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.

SALMON CEVICHE

Steps:

• Add the chopped cucumber to a medium bowl.
• Add the mango and avocado to the bowl.
• Add the minced jalapeno and minced cilantro.
• Add the lime zest and the juice of the lime.
• Add the sesame seeds and the sesame oil.
• Dice the salmon (make sure you remove the skin and bones first!).
• . Mix everything together until well combined.
• Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
• Serve with rice crackers or cucumber slices.

SALMON CEVICHE

Steps:

• In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
• To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

SALMON MANGO CEVICHE

Steps:

• Marinate salmon in lime juice for at least 8 hours.
• Dice remaining ingredients into a colander to drain.
• Drain salmon and combine with mixture.
• Serve immediately on crackers.