The ingredient structure are very similar to the salsa: Base, Filler and accent. The most important ingredient is the fish (base). It is usually seafood (scallops, octopus, or shellfish) or fish (tuna, salmon tilapia, mahi-mahi) and any sort of seafood that can be used as a fillet. I tend to like shellfish or salmon. The first one since it has a very interesting texture and the second mainly because it is a fattier fish making the dish richer. A small note, salmon is not so typical, but I use it because is fattier and more rich tasting, marring well with the avocado and the onion. The rest of the ingredients (filler) are up to you. Usually vegetables are used but you can use anything you like (cheese, fruits etc). There are however tow basic rules:
- Keep it simple, not more than 3-4 ingredients)
- Keep in in a theme. Mexican blend or japanese blend etc.
Finally don ‘t forget an accent, a spice or an herb to tie things together.
For this one I chose mexican blend since it is more to the roots of the ceviche, but by all means use what you like more.
- •Salmon 1lb
- •5-8 limes
- •3 medium tomatoes
- •1 red onion
- •2 semi-ripe avocados
- •2 jalapenos
- •Sea salt
The sea salt is not required but it is a nice addition since it is fish that we make. Also if the avocados are ripe the will start falling apart while mixing. So under rip or semi-ripe are preferable.
Most of the fillets come with the skin still on. To remove it take a narrow blade knife and detach a corner. Then just drag it. It should come in piece.
Pull it all the way and if you stick somewhere just use your knife to work it.
Once done cut the fish in strips…
Which you will further cit in smaller 1/4″x1/4″ strips.
And then slice to 1/4″ pieces. That will give you 1/4″ inch cubes. The smaller the pieces the more cooked the flesh will be. If you like the texture more in the soft size you can have then in bigger pieces.
Here is the fish cut in cubs. There might be parts with dark meet, usually towards the middle of the fish, it taste a little strong so I usually remove it, but it is again up to you.
Cut the limes. For this one I used 5. You can use lemons but I find that lime is more effective in cutting through the fattiness of the salmon.
Squeeze till you completely cover the fish.
Add some sea salt (1 tsp). And marinate for 30 mins.
Almost instantly the flesh will take an opaque haze and will turn whitish… These are the proteins being denatured. The longer you marinate the more it will denature the proteins. It will never reach to the core, however, since the proteins on the surface will prevent the lime from reaching further in.
Now cut the onion and for that you can view the past posts where it is very well detailed. I am just so tired of shooting the onion slicing.
Take the avocado and cut lengthwise. The knife will stop against the main pit in the center. Rotate so you cut all around the pit.
Twist the two parts to separate them.
With your knife fork the pit and then rotate to remove the pit.
With a spoon scoop the avocado from the shell. You can keep the shells to use them as serving bowls.
Place each half on the cutting board facing down, and slice radially as we did in the past with the onions.
Then just slice through.
Don ‘t forget to squeeze more lime over the avocado to prevent it from turning brown.
This should yield about 2-3 cups of diced avocados.
Cut the tomatoes in half.
And with a peri knife remove the seed part.
You can reserve it for later use, or discard it.
And dice away…
By now we have chopped salmon, onion, tomato, avocado.
Mix the ingredients but use a slotted spoon. We don ‘t want the old lime juice. By know it is too fishy.
Mix everything. You might need to hold back on certain things. I for instance reduced the onion.
Now heat time… And again… As before seed and dice the jalapenos finely.
Add it to the mix
Chop the dill, (about 1 tsb will be enough) and add it in the mix. Marinate covered for 2-3 hours. And serve…
The serving suggestions are endless: on a plate, in the avocado shell, in a bowl… etc but my favorite is the Martini glass. And although I have been arguing about the oversized martini glasses, the truth is that I love them for this things. Start with a 12 oz martini glass in the freezer.
At the bottom I have added some nicely dressed salad. Watercress in sesame ginger dressing. Or you can skip it all together.
Follow that with the ceviche.
Make a thin slice of lime, and cut a slit at the side.
Garnish and enjoy. Yumm!