SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO
Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!
Provided by Josh Capon
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
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
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g
SALMON CEVICHE WITH CUCUMBER SALAD
Steps:
- to make salmon ceviche: on a clean work surface, use a sharp knife to slice salmon crosswise into 1/8" thick pieces. place in a stainless steel bowl with 1/2 cup lime juice; cover and refrigerate 1 1/2 to 2 hours. To make honey lime dressing: In a small bowl, whisk together honey, 2 T lime juice, 2 tsp soy sauce, 1/2 tsp sesame seeds and salt; reserve. To make ginger lime dressing: In a small bowl, whisk together ginger, 2 T lime juice, 1/2 tsp soy sauce, vinegar, shallot, 1 tsp sesame seeds, salt and cayenne; reserve. In a large bowl, combine cucumber and radishes, add honey lime dressing and toss. let stand 5 minutes, add lettuce and toss. Drain salmon ceviche (it should be nearly opaque throughout), place in another bowl with ginger lime dressing and toss. Divide cucumber salad amont 4 individual plates, top each with salmon ceviche, and garnish with green onions. Serve immediately.
SALMON WITH CUCUMBER SALAD
A Scandinavian-inspired dish, with fresh dill and cucumber - serve as a main or appetizer. From BBC Good Food.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Halve the cucumber lengthways and scoop out the seeds. Slice into half moons and put in a sieve, sprinkle with a little salt and leave to drain for 10 minutes.
- Season the salmon fillets and put on a plate. Steam for 6 minutes or cover and microwave for 4 minutes or until cooked through. Rinse the cucumber and pat dry.
- Flake the salmon, mix with the cucumber, yogurt and dill and season with black pepper. Serve with toast.
Nutrition Facts : Calories 389.6, Fat 11.6, SaturatedFat 2.1, Cholesterol 167.3, Sodium 221.8, Carbohydrate 3.5, Fiber 0.4, Sugar 2, Protein 64.4
CEVICHE SALAD
Make and share this Ceviche Salad recipe from Food.com.
Provided by DiWriter
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients, tossing lightly.
- Chill.
- Serve with tortilla chips.
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SALMON CEVICHE - CULINARY HILL
From culinaryhill.com
Ratings 3Total Time 4 hrs 10 minsCategory AppetizerCalories 199 per serving
- Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary.
- Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.
- Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
- Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
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