Spicy Salmon Ceviche
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| A perennial favorite... |
Time
prep 1:00
total 3:00
Ingredients
| 1-1/2 lb. | fresh Copper River sockeye salmon | | 9 | poblanos | | 6 | red jalapeños | | 2 | roma tomatoes, diced small | | 1/2 | sweet onion, diced small | | 1 bunch | cilantro, minced | | 1 | lg. pink grapefruit, juiced | | 1 | navel orange, juiced | | 2 | lg. lemons, juiced |
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Instructions
Roast one of the poblanos and all of the jalapeños over an open flame or under a broiler until skin is blackened. Then place in a small bowl and cover with plastic. Allow to sit for at least five minutes, then peel, remove the seeds, and dice.
Cut salmon fillets into 1/2 inch cubes. Place in a non-reactive bowl or pan.
Add the rest of the ingredients, and marinate for at least 2 hours.
Remove tops and seed pods from remaining poblanos and carefully place them in martini glasses.
When ceviche is done marinating, place portions in each poblano and serve.
Author's Comments
Suggestion: If you get your salmon with the skin on, scale it and fry it into crackers to eat with.
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