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