Spicy Salmon Ceviche
“A perennial favorite...”
Prep time: 1:00 Overall time: 3:00
8 servings scale / convert
1-1/2 lb. fresh Copper River sockeye salmon
6 red jalapeños
2 roma tomatoes, diced small
1/2 sweet onion, diced small
1 bunch cilantro, minced
1 lg. pink grapefruit, juiced
1 navel orange, juiced
2 lg. lemons, juiced
Roast one of the poblanos and all of the jalapeños over an open flame or under a broiler until skin is blackened. Then place in a small bowl and cover with plastic. Allow to sit for at least five minutes, then peel, remove the seeds, and dice.
Cut salmon fillets into 1/2 inch cubes. Place in a non-reactive bowl or pan.
Add the rest of the ingredients, and marinate for at least 2 hours.
Remove tops and seed pods from remaining poblanos and carefully place them in martini glasses.
When ceviche is done marinating, place portions in each poblano and serve.
Suggestion: If you get your salmon with the skin on, scale it and fry it into crackers to eat with.
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