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Quick Fix: Fresh salmon makes this ceviche a winner

Quick Fix: Fresh salmon makes this ceviche a winner

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Fresh salmon, lime juice and spices make up this easy ceviche dinner. It’s best to partially freeze the salmon for about 15 minutes before cutting it up for the ceviche. Also, rinse your knife in cold water between each cut of the salmon. These help you cut the salmon into neat cubes.

Be sure your salmon is fresh. Tell your fish server you need it to make ceviche so they can show you the best salmon on display.

Helpful Hints:

— Partially freeze salmon for 15 minutes.

— Check the salmon for any bones.

— You can serve any type of pita chips or other crackers with the ceviche.


— Freeze salmon 15 minutes.

— Cut salmon and marinate in the lime juice.

— Prepare remaining ingredients.

— Finish ceviche and serve.

Shopping List:

To buy: 3/4 pound wild caught, very fresh salmon, 4 fresh limes, 1 piece of fresh ginger, 1 container cherry tomatoes, 1 red onion, 1 bottle red pepper flakes, 1 bag tortilla chips, 1 bunch cilantro and 1 ripe avocado.

Staples: olive oil, salt and black peppercorns.



Recipe by Linda Gassenheimer

3/4 pound wild caught, very fresh salmon

1/2 cup fresh lime juice

2 teaspoons chopped fresh ginger

1 cup cherry tomatoes, cut in half

1/2 cup thinly sliced red onion

1 tablespoon olive oil

Pinch red pepper flakes

Salt and freshly ground black pepper

1/2 cup chopped cilantro

1/2 cup avocado cubes

2 cups tortilla chips

Remove any bones from the salmon. Remove any skin or dark meat. Place in the freezer for 15 minutes. Rinse a sharp knife in cold water between each cut and cut the salmon into 1-inch cubes. Add lime juice and salmon to a bowl. Mix well to make sure the salmon is coated with the lime juice. Let salmon marinate while preparing remaining ingredients, about 15 minutes.

Mix ginger, cherry tomatoes, onion, olive oil and red pepper flakes together in another bowl. Remove about 1/4 cup lime juice from the bowl with salmon and discard. Add salmon and remaining lime juice to the tomato mixture. Add salt and pepper and cilantro. Add avocado in cubes and mix well. Serve the salmon in 2 bowls with tortilla chips on the side.

Yield 2 servings.

Per serving: 493 calories (45% from fat), 24.4 g fat (3.7 g saturated, 10.8 g monounsaturated), 96 mg cholesterol, 38.3 g protein, 32 g carbohydrates, 5.6 g fiber, 194 mg sodium.

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