- 1-1/4 pounds salmon, skinned and blood line removed, diced into 1/2 -inch pieces
- 1 clove garlic, halved
- 1 slice fresh ginnger
- 1-1/4 cups fresh lime juice
- 1/4 cup sherry vinegar
- 1 fresh chili pepper, such as Fresno or serrano, very thinly sliced or cut into batons
- 2 teaspoons dried oregano
- 1 large red onion, very thinly sliced (about 2 cups) and rinsed briefly under cold water
- 2 stalks celery, thinly sliced
- 4 tablespoons chopped fresh dill
- Lightly season the diced salmon with salt and let sit for about 5 minutes.
- Dip the fish in a bowl of cold water to rinse off the salt. Pat dry.
- Rub the sides of a bowl with the garlic and fresh ginger to aromatize it; drop the garlic and ginger into the bowl.
- Add the lime juice, vinegar, chili, and oregano, and season with salt. Stir to dissolve the salt and let sit for 5 minutes.
- Remove the garlic and ginger and discard. Add the salmon and toss to thoroughly coat. Let sit 15 minutes.
- Add the onion and mix well, taking care not to break up the fish. Let sit for 5 minutes.
- Add the celery and dill. Toss to combine and divide among individual dishes, spooning any remaining juices over the dishes.
- Grate some nutmeg over the top of each dish and serve immediately.
More from Two If By Sea:
Roasted Pepper and Sweet Potato Salad with Tuna
Reprinted with permission from Two If By Sea © 2016 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Michael Piazza. Buy this book from our store:Two If By Sea
“Two If by Sea” (Sterling Epicure, 2016), by Barton Seaver, includes over 150 seafood recipes that will reel you into the kitchen. Made using nutrient-rich and fresh ingredients, these recipes will remind you of the coast no matter where you are. This excerpt from page 26-27 uses salmon as the main ingredient in ceviche, an uncooked dish popular in Latin America and the Caribbean.
You can purchase this book from the Mother Earth Living store: Two If By Sea