Ceviche is one of our most favorite dishes to indulge in. While the dish has multiple variations, there’s always a new version to try.
Created by Chef Nelson German in Oakland, CA, this Chinola Cured Salmon Ceviche is a vibrant dish that showcases the perfect balance of flavors. With the refreshing taste of aguachile combined with the rich texture of cured salmon, this recipe serves four and is perfect for summer gatherings or special occasions.
Ingredients
Cured Salmon
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- 2 lbs Atlantic Salmon, skin removed
- 3 Tbsp ground cumin
- ½ cup kosher salt
- ½ cup sugar
- 2 Tbsp garlic powder
Aguachile
- 1 cup Chinola passion fruit liqueur
- 1 cup fresh pineapple, diced
- 2 limes, juiced and zested
- ½ Fresno pepper, sliced
- ½ cup cilantro leaves, plus extra for garnish
- ¼ cup mint leaves
- ¼ cup red onion, chopped
- 2 garlic cloves, smashed
Ceviche
- ½ cup red onion, diced
- 1 Fresno pepper, seeded and diced
- 2 red radishes, thinly sliced, for garnish
- Tostones (fried green plantains), optional for serving
Directions:
- Curing the Salmon
Start by preparing the curing mix. In a mixing bowl, combine the ground cumin, kosher salt, sugar, and garlic powder. Lay the salmon on a cookie sheet and pour the curing mixture evenly over the fish, ensuring it is completely covered. Cover the salmon with plastic wrap and refrigerate for about 4 hours. - Making the Aguachile
While the salmon is curing, prepare the aguachile. In a blender, combine the Chinola passion fruit liqueur, diced pineapple, lime juice and zest, sliced Fresno pepper, cilantro leaves, mint leaves, chopped red onion, and smashed garlic cloves. Blend on low for about 15 seconds, then switch to high for 1 minute. Transfer the mixture to a small bowl, cover, and refrigerate until the salmon is ready. - Preparing the Ceviche
Once the curing time is complete, remove the salmon from the refrigerator and rinse off the curing mixture with cold water. Place the salmon on a cutting board and pat it dry with a paper towel. Dice the salmon into quarter-inch cubes. In a mixing bowl, combine the diced salmon with the diced red onion, seeded and diced Fresno pepper, and 2 ounces of the prepared aguachile. Mix gently to combine. - Serving
To serve, plate the ceviche individually. Spoon ¼ of the remaining aguachile into the bottom of each bowl, then add ¼ of the ceviche on top. Garnish with thinly sliced radishes and fresh cilantro sprigs. If desired, serve with tostones (fried green plantains) on the side for an extra crunch.
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