THE HEALTHY FOOD MINUTE
Salmon Ceviche “Frontera Grill” Style
Ingredients: Yield: 4 cups
1 lb. Salmon, fresh, cut into 1/4-inch cubes
1-1/2 cup fresh lime juice or lemon/lime combination
1/2 cup Sweet Onion, diced
Hot green chilies to taste (roughly 2 or 3 serranos or 1 large jalapeno), stemmed and roughly chopped
1/4 cup Green Olives, pitted
1/4 cup Sundried Tomatoes, chopped into 1/8-inch pieces
1/2 cup Jicama, peeled and chopped into 1/8-inch pieces
1/4 cup Fresh Cilantro, chopped
2 Tbs. Extra Virgin Olive Oil
To Taste – Kosher Salt
2 tsp. Honey
About 16 ounces of sturdy tortilla chips or 3- to 4-inch tostadas for serving
Method:
“Cook” the fish in the lime juice. In a large non-reactive bowl, (stainless steel or glass are best) combine the fish, lime juice and onion. The fish cubes should float freely in the juice; if they don’t, add a little more juice. Cover and refrigerate until the fish is as “done” as you like: 30 minutes to an hour for medium-rare, 3 to 4 hours for “cooked” all the way through. Drain off about half the juice.
Finely chop the green chile and olives. Add to the fish along with the tomato, jicama, cilantro and olive oil. Stir well and then season with salt and honey. Refrigerate until ready to serve —preferably no longer than an hour or two.
Working Ahead:
The fish can be marinated in lime and completely drained (even if you’re going to add back some of the juice) early in the day you’re going to serve; cover tightly and refrigerate. All the vegetables and the cilantro can be prepped, mixed, covered and refrigerated early in the day, too. Mix and season the ceviche within two hours of serving; keep it refrigerated until the last moment.
