Alaska Salmon-Avocado Ceviche

Adapted from Ivy Manning's recipe in Fine Cooking: Issue 26

INGREDIENTS

  • 3/4 lb. thawed, flash-frozen wild salmon fillet, skinned, pin bones removed, and cut into 1/4-inch dice
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 1 tsp. lime zest
  • 1/4 cup finely chopped shallot
  • 2 Tbs. chopped fresh cilantro
  • Kosher salt
  • 2 small radishes, very thinly sliced into half-moons
  • 1 large ripe Hass avocado, cut into 1/4-inch dice
  • 1 medium ripe tomato, cut into 1/4-inch dice
  • 1 Tbs. rice vinegar
  • 1 Tbs. minced jalapeño (with seeds); more to taste
  • 1 tbsp. white or black sesame seeds
  • Chile powder (optional)

PREPARATION

In a medium bowl, combine the salmon, lime juice and zest, 1 Tbs. of the shallot, the cilantro, and 3/4 tsp. salt. Gently stir to combine. Cover and refrigerate for 30 minutes.

Meanwhile, in a medium bowl, combine the remaining 3 Tbs. shallot with the radishes, avocado, tomato, vinegar, jalapeño, and 1/2 tsp. salt. Cover and refrigerate for 20 minutes.

Pour off the lime juice from the salmon mixture. Spoon 1/4 cup of the avocado mixture into each of four glasses or coupes. Top with 1/4 cup of the salmon mixture. Repeat the layers, ending with the salmon. Sprinkle sesame seeds and chile powder (if using) over the top of each portion. Serve with tortilla chips.

Note: Manning uses mangoes instead of tomatoes in her recipe. Next time I find a ripe mango in Alaska, I’ll give her recipe a try!

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