Salmon Ceviche Tacos
Last week we were treated to a lunchtime demo by the talented Dax Erickson. Check out his recipe for Salmon Ceviche Tacos!
Marinating the fish in lemon and lime juices “cooks” it while it sits in the fridge. Don’t leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert!
For the Salmon:
- ¼ lb Salmon (poached) or sous vide
- 1 diced avocado
- 1 or 2 diced tomatoes
- 1 jalapeno pepper diced with seeds removed
- 1 tsp minced garlic
- 3 Tablespoons cilantro julienne
- ½ cup lime juice
- 6 Tablespoons olive oil
Either ceviche (marinate in a ziplock bag in the refrigerator with citrus, salt and chopped garlic for at least 4 hours) or poach salmon to a just done consistency. Dice the salmon and place it into a mixing bowl with the rest of the diced ingredients. Add the olive oil and lime juice and gently fold ingredients together. Let marinate 20-30 minutes
- ½ lb carrots (peeled and julienned)
- 1 head kale (julienned)
- ½ lb cucumbers (julienned)
- ¼ cup white wine vinegar
- 1 ½ Tablespoons granulated sugar
- ½ cup mayo
- 1 ½ Tablespoons sambal
Mix the sugar and vinegar together till the sugar is fully dissolved. Add the carrot, kale and cucumber and mix until all ingredients are fully coated. Set aside and let marinate for 15 minutes. Drain off the excess liquid and fold in the mayo. When the mayo is fully incorporated repeat the process with the sambal.
Fill taco shells or steamed corn tortillas with salmon ceviche mixture, top with a large spoonful of slaw and serve!