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.
