LIME CURED SALMON CEVICHE
FOR THE SALMON:
1 eight ounce salmon filet, cubed
1/4 cup fresh dill, chopped
1 avocado, peeled, seeded and cubed
2 tablespoons red onion, minced
1 tablespoon olive oil
Juice and zest of 2 lemons
Juice and zest of 2 limes
FOR THE CUCUMBER SALAD
1 English Cucumber, julienned
1 tablespoon plain yogurt
Juice and zest of 1 lime
TO PREPARE THE SALMON:
Place cubed salmon, dill, avocado, red onion, olive oil, lemon and lime juices and zest in a bowl and toss together. Chill ceviche up to 1 hour, to allow citrus acids to "cook" the salmon. If ceviche is left too long, too much moisture will be drawn from the salmon, and it will be tough.
TO PREPARE THE CUCUMBER SALAD
Cut cucumber in half, lengthwise. Set remaining half aside. If using a mandoline, use the julienne blade to cut the cucumber into matchstick pieces. Alternatively, slice the cucumber horizontally into 1/2 cm (1/8-inch) width circles. Slice each circle into narrow strips, leaving green tips at each end.
In a small bowl combine sliced cucumber, yogurt, and limejuice and zest. Chill.
TO PREPARE THE LIME CURED SALMON CEVICHE PLATE:
Slice the remaining half cucumber horizontally into 1/2 cm (1/8-inch) width circles. Line a ring mold with the cucumber slices, then spoon ceviche inside the mold. Carefully remove mold, and top with a spoonful of cucumber salad, and a sprig of fresh dill.
FOR THE SALMON:
1 eight ounce salmon filet, cubed
1/4 cup fresh dill, chopped
1 avocado, peeled, seeded and cubed
2 tablespoons red onion, minced
1 tablespoon olive oil
Juice and zest of 2 lemons
Juice and zest of 2 limes
FOR THE CUCUMBER SALAD
1 English Cucumber, julienned
1 tablespoon plain yogurt
Juice and zest of 1 lime
TO PREPARE THE SALMON:
Place cubed salmon, dill, avocado, red onion, olive oil, lemon and lime juices and zest in a bowl and toss together. Chill ceviche up to 1 hour, to allow citrus acids to "cook" the salmon. If ceviche is left too long, too much moisture will be drawn from the salmon, and it will be tough.
TO PREPARE THE CUCUMBER SALAD
Cut cucumber in half, lengthwise. Set remaining half aside. If using a mandoline, use the julienne blade to cut the cucumber into matchstick pieces. Alternatively, slice the cucumber horizontally into 1/2 cm (1/8-inch) width circles. Slice each circle into narrow strips, leaving green tips at each end.
In a small bowl combine sliced cucumber, yogurt, and limejuice and zest. Chill.
TO PREPARE THE LIME CURED SALMON CEVICHE PLATE:
Slice the remaining half cucumber horizontally into 1/2 cm (1/8-inch) width circles. Line a ring mold with the cucumber slices, then spoon ceviche inside the mold. Carefully remove mold, and top with a spoonful of cucumber salad, and a sprig of fresh dill.
MsgID: 3139397
Shared by: Gladys/PR
In reply to: Fishing for Fish and Seafood Recipes (18...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Fishing for Fish and Seafood Recipes (18...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Main Dish
Salads - Main Dish
- Chinese Chicken Salad with Hoisin Vinaigrette
- Bahama Breeze Fish Tostada Salad with Citrus Vinaigrette
- Fuji Apple Chicken Salad like Panera (repost)
- Caesar Chicken-Pasta Salad (using cooked chicken, lettuce, feta and Caesar dres
- Seafood Salad with Dill Dressing
- Chopped Cherry Chicken Salad
- Sunshine Lobster Salad Bowl
- Kroger Hot Greek Chicken Salad
- Half Shell's Blue Crab and Asparagus Salad with Lemon Pepper Dressing
- Tuna-Apple Salad with Variations (1970)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute