Alaska Salmon Ceviche With Orange, Capers and Roasted Green Chiles

Jun 04, 2023June 4, 20230 0
Alaska Salmon Ceviche: A Tangy, Healthy Delight for Seafood Lovers
in Seafood

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb skinless alaska salmon , cut into 1/2 inch cubes or slightly smaller
2/3 cup freshly squeezed lime juice
2/3 cup freshly squeezed orange juice
1 medium red onion , chopped into 1/4 inch pieces
1 large fresh poblano chile
2 large seedless oranges
2 tablespoons small capers , drained
1/3 cup fresh cilantro , chopped , plus
3 -5 leaves cilantro , for garnish
salt
2 cups frisee or 2 cups baby mesclun
thinly sliced toasted French bread or cracker , for serving

Nutrision Information

Servings Per Recipe
4
Calories
218
Sugar
14g
Fat
10g
Alaska salmon ceviche is a refreshing and healthy dish that originates from the coastal regions of South America. It typically consists of raw fish 'cooked' in lime or lemon juice, and is often served as an appetizer or main course. In this recipe, we've combined fresh Alaska salmon with tangy orange juice, roasted poblano chiles, and capers to create a flavorful and healthy meal. The dish can be served atop a bed of greens, garnished with cilantro, and served alongside toasted bread or crackers. It's perfect for a summer afternoon or a dinner party with friends!

Instructions

1.In a large, non-reactive bowl, combine the cubed Alaska salmon, lime juice, and orange juice. Mix well to ensure the salmon is evenly coated in the citrus juices.
2.Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the salmon is fully 'cooked' by the acid in the citrus juices.
3.While the salmon is marinating, roast the poblano chile until the skin is charred on all sides. Once done, place the chile in a plastic bag and let it steam for 10 minutes. Once the chile has cooled, peel off the skin, remove the stem and seeds, and chop it into small pieces.
4.Peel the oranges and chop them into bite-sized pieces. Set aside.
5.Once the salmon is fully 'cooked', add the chopped red onion, capers, roasted poblano chile, chopped cilantro, and a pinch of salt. Mix well to combine.
6.Serve the ceviche chilled atop a bed of frisee or baby mesclun. Garnish with additional cilantro leaves and serve alongside toasted French bread or crackers.

PROS

This ceviche is high in protein, low in fat, and contains healthy omega-3 fatty acids that are beneficial for heart and brain health.

The recipe is also gluten-free, dairy-free, and paleo-friendly, making it an excellent option for those with dietary restrictions.

CONS

Because ceviche is made with raw fish ‘cooked’ by acid, there is a small risk of foodborne illness.
Use only fresh, high-quality fish from a reputable source and ensure it is fully ‘cooked’ before consuming.

HEALTH & BENEFITS

Alaska salmon is an excellent source of protein, vitamin D, and healthy omega-3 fatty acids.
Oranges are rich in vitamin C, folate, and potassium, all of which are essential for maintaining a healthy immune system.
The capers in this recipe are a good source of antioxidants, which help to protect the body against cellular damage caused by harmful free radicals.

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