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Wild Salmon Ceviche Recipe
Jun 07, 2012 @ 11:00 AM
Posted by
Daily Value: 163%
High-Fiber, Low-Carb
Posted by
Nutrition
Cal/Serving: 3,252Daily Value: 163%
High-Fiber, Low-Carb
| Fat | 296g | 455% |
| Saturated | 163g | 815% |
| Carbs | 131g | 44% |
| Fiber | 29g | 116% |
| Sugars | 45g | 0% |
| Protein | 57g | 113% |
| Cholesterol | 746mg | 249% |
| Sodium | 10739mg | 447% |
| Calcium | 1207mg | 121% |
| Magnesium | 354mg | 88% |
| Potassium | 4291mg | 123% |
| Iron | 11mg | 59% |
| Zinc | 8mg | 52% |
| Vitamin A | 9432IU | 189% |
| Vitamin C | 171mg | 286% |
| Thiamin (B1) | 1mg | 58% |
| Riboflavin (B2) | 2mg | 128% |
| Niacin (B3) | 15mg | 74% |
| Vitamin B6 | 2mg | 108% |
| Folic Acid (B9) | 445µg | 111% |
| Vitamin B12 | 6µg | 92% |
| Vitamin D | 11µg | 3% |
| Vitamin E | 17mg | 83% |
| Vitamin K | 123µg | 154% |
| Fatty acids, total monounsaturated | 96g | 0% |
| Fatty acids, total polyunsaturated | 17g | 0% |
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This Latin American- and Southeast Asian-inspired salmon ceviche is a unique fusion of flavors that melds harmoniously. Avocado ice cream? Sure, why not? It's a natural pairing with a sweet-spicy marinade that's fiery with Thai chile peppers.
See all ceviche recipes.
INGREDIENTS
For the avocado helado:
- 2 1/2 cups cubed Haas avocado
- 1/4 cup lime juice
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 3/4 teaspoon cayenne
- Salt, to taste
For the marinade:
- 3/4 cup coconut milk
- 3 tablespoons chile-garlic sauce
- 1 1/3 cups lime juice
- 1 tablespoon finely grated ginger
- 1 tablespoon finely diced shallot
- 3/4 teaspoon sugar
- Salt, to taste
For the ceviche:
- 1/4 cup cubed wild salmon
- 3/4 teaspoon sliced scallions
- 3/4 teaspoon chopped Thai bird's-eye chiles
- 3/4 teaspoon black lava salt
- 3/4 teaspoon sweet soy sauce, preferably ABC brand
DIRECTIONS
For the avocado helado:
Combine all of the ingredients in an ice cream maker, and spin base according to manufacturers' directions. Place in the freezer until set.
For the marinade:
Whisk all of the all ingredients together in a bowl until combined and set aside.
For the ceviche:
Marinate the salmon and scallions in ¼ cup of the marinade for 5 minutes. Plate in a bowl. Scoop 1 ½ ounces of the ice cream on top of the salmon. Top with the chiles and black lava salt. Coat with the sweet soy sauce.
Recipe Details
Servings: 1Cuisine: Eclectic
