Alaska Salmon Ceviche With Orange, Capers and Roasted Green Chiles recipe

Features for "Alaska Salmon Ceviche With Orange, Capers and Roasted Green Chiles"

Served as appetizer. Non-vegetarian dish. Speciality: Occasion - Dinner Party. It is Healthy, Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs diet.

Ingredients for "Alaska Salmon Ceviche With Orange, Capers and Roasted Green Chiles"   (Click here for measurement conversion)

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 Baby Mesclun
Thinly sliced toasted French Bread or Crackers, for serving

Method for "Alaska Salmon Ceviche With Orange, Capers and Roasted Green Chiles"

Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely). Cover and refrigerate for 2 hours, until a piece of salmon looks “cooked” about halfway through—it’ll still be translucent pink inside. Drain off all but a little of the juice. While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler). Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stem and the seed pod. Tear open and quickly rinse to remove stray seeds and bits of skin. Cut into 1/4-inch pieces and place in a large bowl. Cut away the orange rind and all the white pith. Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes). Cut the segments in half and add to the bowl. Stir in the capers, cilantro and marinated salmon (with the remaining juice). Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately. Divide the frisée lettuce among 8 martini glasses or small decorative bowls. Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro. Serve with toasts or crackers.

Comments

Preparation time: 2 hours
Cooking time: 2 1/4 hours
Yields: 8 Appetisers

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