I love making ceviche in the summer. It’s the perfect dish to serve on hot summer day and goes great with a cold beer or a glass of chilled white wine. It also requires zero use of you stove, because who wants to be sweating over a hot stove or oven when you could be enjoying a beautiful summer day. I make different versions of ceviche all the time. My favorite is still the vegan ceviche with fresh coconut, definitely check it out here. This is my new creation based on a dish I had at one of my favorite local spots that specializes in ceviche. It’s light, refreshing, and as always supper easy to make.
Ingredients:
6-80z sashimi grade salmon
1 orange
1 lemon
1 lime
1 avocado
1 jalapeño
2 stalks of green onion
handful of parsley
Directions:
Squeeze the juice of 1/2 an orange, 1/2 a lemon, and 1/2 a lime into a bowl, season with a dash of salt and pepper. Cut the salmon into bite sized squares, about half inch cubes. Combine with the citrus mixture and let the citrus cure the salmon for at least 45 minutes. Once the salmon is ready, scoop the salmon cubes into a clean dish and begin to assemble the ceviche. Start by peeling the remaining half of the orange. Remove all pith from the orange as well. Use a small pairing knife gently cut the flesh of the orange out of the skin. Next cut 1 small avocado into bite sized pieces and sprinkle with the lime juice from the leftover lime. Season with salt and pepper. Thinly slice the jalapeño, making sure to discard the seeds. Combine the avocado, orange slices and jalapeño into a large bowl. Next, finely chop the green onion and parsley, and add both to the bowl. Add salmon cubes and gently stir together. Season as needed, garnish with a few parsley leaves and a lime wedge.
Serve and enjoy!
disclaimer: This post didn’t get published yesterday but it’s never too late to share a new recipe.
