Salmon Ceviche

Ceviche is basically a way of cooking foods in citrus juices. Yes, don't worry, it is perfectly safe and absolutely delicious!

Hubby and son recently had a very productive salmon fishing trip on the west coast so I made up a batch of this to test out the oh so very yummy fresh salmon they brought home.

Ingredients:

Approximately 8 ounce piece of raw salmon, skinless and boneless
3 limes
1 tomato, diced
I small red onion, diced
1 TBSP extra virgin olive oil
1 jalapeno pepper, fine diced (optional for you but not around here)
1/2 chopped fresh flat leaf parsley or cilantro
Salt and Pepper to taste



Instructions
Slice the limes in half and squeeze the juice into a bowl (glass or stainless is always my preference when dealing with raw foods). I use a stainless steel reamer. Pick out any seeds that are in the juice.

Add the olive oil, chopped tomato, onion, minced pepper, and cilantro/parsley (or both) and mix it up.

Slice the salmon on the diagonal into 1/4" thin slices. Make them bite size so cut them into smaller pieces if necessary.

Add them to the bowl and season with salt and pepper.

Stir gently to coat all of the salmon. Let it sit (cook) in the refrigerator for at least four hours.

Serve it with a slotted spoon along side of a crusty baguette.

Yummy, pretty, easy, and super impressive!!

Chili Lime Salmon with Watermelon/Blueberry Salsa

I love to top a flavourful and spicy piece of grilled salmon with the perfect fruit salsa. It is a delicious and fresh contrast in flavours. Serve it on a need of your favourite basmati rice and voila, a feast for the eyes and the taste buds! Enjoy (we did last night, yum)

Chili Lime Salmon with Watermelon/Blueberry Salsa
Made it up last night, honest.

One salmon fillet per person.
Rub olive oil on each piece, all sides
Generously sprinkle with VE Chili Lime Sansel on all sides of fish pieces.

Let sit for a half hour in the fridge while you mix up the salsa.

Fire up the grill to medium/high heat.

Watermelon/Blueberry Salsa:

2 cups diced seedless watermelon
1/2 cup fresh whole blueberries
1 chopped green onion
1/4 cup chopped cilantro or flat leaf parsley (Italian parsley)
1 tablespoon VE Fruit Salsa Mix
Salt & Pepper to taste

Toss together in a small bowl and refrigerate to allow flavours to intermingle and have a good time :)

Reduce grill heat to medium and grill salmon for about 4-5 minutes per side. Don't over cook salmon, just cook until the inside changes colour but it still glossy.

Serve over steamed basmati rice and a generous scoop of your prepared salsa on top.

Pour yourself a lovely chilled glass of white zinfandel (its all about colour on my table) and dig in!


For substitutions to the Epicure blends suggested in this recipe, contact me!