Salmon Ceviche

We’re 75 days and counting until the wedding. And if there is any hope of me rocking the dress like it is meant to be rocked I am trying to rein in the sweets (good luck) and carbs (HA! yeah, right.) so that I can tone it up and rock it down when August 18th rolls around. This recipe fit the bill… or the wedding dress I should say.

Wow, a whole lot just went on in the above… And that’s only with 2 cups of coffee.

Yay me.

Anywho.

Friday I hit the ground running, preparing to tackle lingering wedding details, print up the rest of the wedding invitations, come up two short, have to go back and print more, make labels, come up short by 5 labels, make more and then proceed to bang my head into my dining room table if I had to  keep running to and from my room to make one. more. infernal. label. Gah!

But finally – they were done. Somehwere in the middle of running to and fro fiasco a knock came to my door, Huck leapt up, put on his big mean dog bark (it’s a total front) and as I opened the door I found a package of full of tasty beauty.

The delivery guy was long gone – as I assume it was the one guy on our route that is terrified of dogs. He dinged and ditched as soon as Huck made a sound. Sorry guy – I swear he’s really the nicest dog ever…just uber protective of his mama.

As I made my way inside, unceremoniously taking a knife to the packaging, three pounds of Copper River Salmon shone from the styrofoam cold case like a ruby. Fish jewels. And with it being in the water Thursday and in my procession on Friday it was mandatory to consume it immediately with minimal fuss.

It was about to get real up in thuurrr. And by thurrr I mean, my kitchen. And my tummy. It was hungry and stressed from wedding things.

Into a large bowl went about 1/2 pound of cubed CRS salmon, 1/2 cubed avocado, 1 small mango, a shallot, an english cucumber, 1 jalapeno, and the juice of a lime and 2 tablespoons of Star Extra Light Olive Oil to help bind it all together and coat it like a snuggly jacket of yum.

Dashed with sesame seeds and left to chill for 20 minutes and it was ready to go in my belly – to calm my nerves and feed my soul.

We Seattlites like our fishes. Particularly of the salmon variety. It’s kinda a thing with us. If it’s from the sea it’s for me. And by me, I mean this. This is all mine!!

Later this week I’ll be attending the BlogHer Food conference here in Seattle – and I am beyond thrilled to be attending thanks to STAR. Hopefully all of my fellow foodie fanatics (on cup numero 3 of the coffee, the alliterations are getting ka-razy) will fall head over heels with the city I call home. If you’re heading this way for the conference, drop me a line! I’d love to meet you all! And at the risk of sounding like your mother – don’t forget your jacket! It is Seattle afterall, we do know rain…

Salmon Ceviche

• Author: Country Cleaver
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8
• Category: Appetizer
• Method: No Cook
• Cuisine: South American

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Description

Ready in 30 minutes this fresh salmon delight packs is a swimsuit friendly snack or appetizer.

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Ingredients

Scale 1x2x3x

• 1/2 pound Fresh Wild Caught Salmon, cubed
• 1/2 Bell Pepper, finely diced
• 1/2 Large Avocado, finely diced
• 1 Jalapeno, seeded and finely diced
• 1 English Cucumber, finely diced
• 1 Mango, peeled and cubed
• 1 Shallot, finely minced
• 1/4 cup Cilantro, finely minced
• 1 Lime, juiced
• 1 Tbsp Sesame Seeds
• 2 Tbsp Extra Light Olive Oil
• Salt and Pepper to taste

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Instructions

1. In a large bowl, combine all ingredients that have been finely diced and minced, except sesame seeds.
2. Pour lime juice over the top and sprinkle on salt and pepper. Very gently fold together with a spatula. Pour sesame seeds over the top.
3. Cover and refrigerate for 15-20 minutes. Serve with pita crackers, or serve in small bowls as a stand alone appetizer.

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Notes

Recipe adapted and inspired by Heather Cristo Salmon Ceviche