Our Sockeye salmon can be enjoyed raw!*
*Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness.
Here is a recipe we love for Ceviche:
Ingredients:
- 1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
- 3/4 cup lime juice (about 7 limes)
- 2 medium tomatoes, diced or a large handful of cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup coarsely chopped cilantro
- 2 tablespoons extra-virgin olive oil
- 1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
- 1/2 to 1 serrano chile, minced
- 1 Avocado, cubed
- 1 teaspoon kosher salt
- Mini (3 in.) crisp tostada shells or thick tortilla chips
Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside. Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells or tortilla chips.
Leave a comment
Comments will be approved before showing up.
