Wild Salmon Ceviche

3.1 from 18 ratings

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.

Servings

servings

Ingredients

2 1/2 cup cubed haas avocado
1/4 cup lime juice
2 1/2 cup whole milk
2 cup heavy cream
3/4 teaspoon cayenne
salt, to taste
3/4 cup coconut milk
3 tablespoon chile-garlic sauce
1 1/3 cup lime juice
1 tablespoon finely grated ginger
1 tablespoon finely diced shallot
3/4 teaspoon sugar
salt, to taste
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

Combine all of the ingredients in an ice cream maker, and spin base according to manufacturers' directions. Place in the freezer until set.
Whisk all of the all ingredients together in a bowl until combined and set aside.
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.