We're all about a "no-stove" lunch!
It’s still warm outside, so anytime we can prepare a flavor-packed lunch without having to use the stove, we’re in. Jonathan Dillanes’ Salmon Ceviche is perfect for when you need to throw something together in 30 minutes. The combination of citrus, spice and herby cilantro never disappoint.
RECIPE:
Jonathan Dillanes' Salmon Ceviche
Serves 4
Time: 30 minutes
INGREDIENTS
1 lb fresh farm-raised salmon
1 cucumber, peeled and seeded
1-2 shallots
4 limes
4 oranges
1-2 jalapeños
1/2 a bunch of cilantro
3 garlic cloves
Salt and pepper
1 medium-large avocado
Tortilla chips, for serving
INSTRUCTIONS
Remove the skin, and dice up your salmon into small 1/2 in cubes. Add to a bowl. (Preferably not metal)
Squeeze your limes over your salmon. Add 1/2 a tsp of salt & 1/2 tsp pepper. Mix it all well. Cover and let cure in the fridge for 15 minutes.
Dice up your shallots, jalapeños, 2 of your oranges, cucumbers, and cilantro. Add to a large bowl.
Now add the juice of your remaining oranges. Grate in your garlic, and add 1/2 tsp salt & pepper. Mix well.
Once your salmon is done curing it (should be a muted pink color). Mix it in with your veggies.
Finally add in some diced avocado and combine. Make sure you don’t over mix.
Adjust any seasonings to your liking. Serve with some tortilla chips or tostadas, and enjoy!
