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Chef Gusteau’s Recipe of the Month: Salmon Ceviche

October 5, 2009

Salmon Ceviche


1 lb Salmon, cut into small dice

2 Lemons, juiced

2 Limes, juiced

1 Red onion, sliced thin

1 Tbspn garlic, minced

1 Tbspn olive oil

1 Tsp each Salt and Pepper

Ceviche “salad” mix:

1 Cup mango, small dice

¼ Cup avocado, small dice

¼ Cup roasted corn, removed from cob

½ Red onions, minced

¼ Cup cilantro, minced

2 Tbspns chives, minced

Salt and Pepper to taste

Combine all ceviche ingredients in a non-reactive container (glass or plastic bowl), and allow to marinate in the refrigerator for at least 2 hours.

Remove salmon from the bowl and lightly drain, reserving the liquid and red onions.  Place salmon in a large mixing bowl.  Mince 2 tablespoons of the reserved red onions and add to the salmon.  Add all the ceviche salad mix ingredients to the salmon and lightly mix.  Add 2 tablespoons of the reserved marinating liquid to the final mix and adjust seasoning.

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