Seasonal Recipe of the Week
Ceviche, a dish in which raw fis basically is cooked by soaking it in lime juice, is one of my favorite things and good for us Weight Watchers, it's fat free. Before I moved here I had no idea there were so many variations on the theme but now I make so many different kinds of ceviche, from shrimp to scallops to tuna, etc. This is a recipe from James Cambell Carouso when he was at El Farol and it is for salmon cerviche with a surprising sweet corn vinaigrette to finish it off.
Ingredients
1 1/2 pounds salmon
1 cup fresh lime juice
1 white onion diced
1 tablespoon kosher salt
1 tablespoon toasted coriander seed
1 1/2 cups fresh corn blanched
2 tablespoons Sherry vinegar
2 tablespoons Fino (a pale dry sherry)
1/2 cup olive oil
salt and pepper to taste
2 Roma tomatoes diced
2 scallions chopped
Bibb lettuce
Procedure
Cut salmon into 1/2 inch cubes and toss with lime juice, onion, salt and coriander. Refrigerate 12-24 hours. Make the corn dressing in the food processor. Add 1 cup corn, Sherry vinegar, and Fino. While motor is running, add the oil in a slow steady stream. Season with salt and pepper. Remove salmon from lime juice mixture and discard. Toss salmon with corn dressing, tomatoes, scallions, and the rest of the corn. Serve in Bibb lettuce cups and serve with flat bread, pita crisps or croustades, or an assortment of fresh raw veggies!
