Salmon is one of the healthiest fish to eat but isn't my favorite by far, except as sushi, smoked or cured. But I've found that its meatiness lends itself well to ceviche, which is actually really simple and quick to prepare. The dish is light enough for a hot day but the citrus and ginger are also nice and bright on the palate in the depths of winter.
- 12 ounces fresh salmon
- Juice of 5 limes (about 1/2 cup)
- Juice of 2 lemons (about 4 tablespoons)
- 1/2 tablespoon jalapeño, finely minced
- 2 teaspoons shallots, finely minced
- 1 teaspoon fresh ginger, grated
- 1 Hass avocado
- 1/2 teaspoon salt
- Dash of pepper
Make sure the salmon is chilled before cutting into small 1/4-inch cubes and putting in a bowl. I usually leave the grey layer of skin on because a lot of the great fatty acids — i.e. omega-3s — are in there, which makes salmon extra healthy.
Pour lime and lemon juice in the bowl so that the salmon cubes are mostly all submerged and then place in the refrigerator for about 5 minutes. (Meanwhile, you can prep the jalapeño, shallot and ginger, if you haven't already). Then add to the salmon and season with salt and pepper. Put it back in the fridge for 20 minutes. (You don't want to keep the salmon curing in the juices for too long because it will become mushy.)
Halve the avocado and cut into small cubes about the same size as the salmon. Before putting the avocado in the salmon mixture, either drain off excess lemon/lime juice or transfer to a serving dish with a slotted spoon. Stir in the avocado and serve immediately while the ceviche is still chilled.