My beautiful cousin Isabelle had invited me to one of her parties and being the hostess with the mostest, it was as usual a glorious spread of platters holding the most tantalizing foods, Lebanese, Italian, French, even sushi. However, I kept filling my plate with just one dish: A salmon ceviche.
Even though salmon is not what one thinks about associated with ceviche, it is in my mind the best fish for this dish.
And even though ceviche is associated with surfing and sunny beaches, why not make it in the winter when the markets are flooded with citrus?
- 8 ounces of salmon
- 1 yellow pepper, one red pepper
- 1 bunch of green onions
- 1/4 bunch of fresh cilantro
- 1 mango
- 1 lemon or lime
- 2 mandarin or clementines
- 1 large orange
- 4 tablespoons of olive oil
- 1 teaspoon of fresh ginger, grated
- salt, black or pink pepper
- Remove the skin from the salmon and cut the fish in small dice; place in a bowl.
- Cut the mango in small dice and place in the same bowl.
- Broil the peppers and place in a plastic bag for a few minutes, tightly closed; peel the peppers and cut in small dice. Place the diced peppers in the same bowl with the salmon.
- Juice the lemon, mandarins and orange. Grate the ginger over the juice and add the olive oil, salt and pepper; whisk briefly and add the marinade to the salmon mixture. Mix gently and cover and refrigerate for one hour or longer.
- Chop the cilantro leaves and green onions. When ready to serve, add them to the salmon ceviche, mix gently and serve with the marinade in martini glasses.
This dish was inspired by a recipe from Chef Caroline Laurent.