MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Salmon Ceviche With Avocado & Mango
Categories: Seafood, Fruits, Vegetables, Chilies, Herbs
Yield: 4 Servings
14 oz Skinned, boned salmon, or
- pink/orange trout fillet
1 sm Firm-ripe avocado
1 sm Firm-ripe mango
Salt & white pepper
1/2 c Quinoa (optional)
Oil; for frying
1 tb Cilantro leaves;
- fine chopped
1/4 c Shallot; thin sliced
1 tb Minced aji limon or
- habanero
1/2 c Leche de tigre
At least 2 hours and up to 1 day before serving, rinse the fish.
Pat dry. Cut into 1/2" cubes. Spread out in a single layer on a
baking sheet. Chill, uncovered, for 2 hours or up to 1 day. If
longer than 2 hours, top with parchment paper.
Up to 1 hour before serving, peel the avocado and mango and slice
as thinly as possible. Cut into bite-size pieces and layer between
2 sheets of plastic wrap to prevent browning; refrigerate.
Make the crispy quinoa, if desired: In a medium pot, boil 3 cups
salted water. Add the quinoa and cook 10 to 12 minutes. Drain and
let dry. Fry at 325 F/165 C in a few inches of oil, 5 to
8 minutes. Drain on paper towels and salt.
In a chilled bowl, add the fish and a pinch each of salt and white
pepper. Let stand for 30 seconds, then add the cilantro, shallot,
and aji limon or habanero, and stir for 10 seconds. Garnish with
avocado and mango pieces to taste, and sprinkle with crispy quinoa,
if using. Serve immediately, pouring the leche de tigre over the
fish at the table.
Recipe FROM:
https://www.saveur.com
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