Salmon Ceviche With Citrus Chiles And Avocado 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.

CITRUS AVOCADO SALMON CEVICHE

Steps:

• Cut the salmon into 1/2" cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.
• When the salmon is done curing, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. Let those pieces of orange flesh (also known as supremes) fall right into the bowl.
• Add the diced avocado and chopped green onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well (hold on to that marinade, you'll be using it in a sec). Mix delicately until just combined and set aside.
• To the citrus marinade, add the mayo, honey and cayenne pepper and mix with a whisk until well combined and slightly frothy.
• Place a 3" cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon. Remove the cutter and repeat with remaining salmon mixture on a second plate. Garnish with a handful of micro-greens and top with a few tablespoons of the citrus vinaigrette. Serve immediately

MANGO SALMON CEVICHE

Steps:

• Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
• Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
• Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

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.