Verlasso Salmon Ceviche with Almonds and Currants
Ceviche is the perfect dish to serve at a summer party! It’s easy to prepare, refreshing and incredibly delicious. In this recipe we use extremely fresh salmon, a classic lime marinade and add in hints of sweet, heat and crunch to add depth of flavor. Serve in mini bowls or with a side of crispy tostadas!
- 1 pound Verlasso Salmon, skinned and diced into 1/2 inch pieces
- 1 slice fresh ginger
- 1 clove garlic, halved
- 1 1/2 cups fresh lime juice
- 4 tablesspoons almonds, toasted
- 3 tablespoons dried currants or raisins
- 1 fresh chile pepper, Fresno or Serrano, very thinly sliced
- 1 large red onion, very thinly sliced (about 2 cups), rinsed briefly under cold water
- 1 cup loosely packed chervil leaves
- Lightly season the diced fish 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 ginger and garlic. Add the lime juice, almonds, currants, chile, and a pinch of salt. Stir to dissolve the salt and let sit for 5 minutes.
- Add the fish and toss to coat. Refrigerate for 10 to 15 minutes.
- Add the onion and mix well, taking care not to break up the fish. Refrigerate for 5 minutes.
- Add half of the chervil and toss to combine. Divide among individual dishes and spoon any remaining juices over the dishes. Garnish each plate with a tuft of the remaining chervil.
Recipe by Chef Barton Seaver