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[RECIPE] Salmon Ceviche

On a recent trip to Costa Rica, I discovered the joy of ceviche. Fresh fish, marinated in garlic and a bevy of other spices served alongside a strong cocktail in the middle of a rainforest is my kind of vacation. My favorite of the bunch was a creamy salmon ceviche, served with a side of thinly fried plantains and topped with cilantro and lime. I was so in love with the freshness of the ceviche variations I tasted, that I had to recreate the dish when I returned to New York.

The key to this dish, like most great ceviche, is finding a fresh filet of salmon. Make no mistake, I could have this dish every day, and, with summer here, it is the perfect light snack for anytime.

Makes six servings

  • 1 pound of fresh salmon, thinly sliced
  • 3/8 clove of garlic, minced
  • 1/8 teaspoon of white sugar
  • 1/4 cup of finely chopped cilantro
  • 1/4 cup of freshly squeezed lime juice
  • 1/4 cup of finely chopped jalapeno
  • 3/4 cup of sea salt
  • 1/2 teaspoon of cumin
  • 1 teaspoon of freshly ground pepper
  • 6 tablespoons of olive oil
  • 2 tablespoons of finely chopped red onion
  • Half an avocado, cubed

Mix all ingredients in a bowl, except salmon. Gently add salmon and refrigerate for up to four hours. Allow to rest until room temperature and then serve.

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