Salmon and tuna poke inspired ceviche – Laylita's Recipes (2024)
Recipe for salmon and tuna poke inspired ceviche marinated with soy sauce, ginger, chili pepper, avocado oil, sesame oil, and chives. Drizzled with lime juice, pickled onions, cilantro, and served on patacones or thick fried green plantains.
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This salmon and tuna ceviche recipe is inspired by the flavors of poke. Poke is a Hawaiian crudo style salad made with raw tuna, onions, soy sauce, and other condiments/spices. I love tuna poke and discovered it when I moved to the Pacific Northwest. I’ve wanted to make a ceviche style take on poke for a while now.
This salmon and tuna poke inspired ceviche is made with fresh sashimi grade wild salmon and tuna marinated with soy sauce, ginger, chili pepper, avocado oil, sesame oil, and chives. It is drizzled with lime juice right before or when served, topped with lime marinated red onions, cilantro leaves, and served on top of traditional patacones/tostones plantain chips or in patacones shaped as small cups.
A few months ago, my friend Pilar, from the blog Confieso que Cocino, was visiting Seattle and we spent the day cooking. We prepared a couple of dishes, including a delicious shrimp and corn chowder locro soup.
A trip to the local Asian supermarket Uwajimaya (one of my favorite places in case I haven’t already mentioned that a million times), inspired us to make this salmon and tuna poke style ceviche. We wanted to make a dish that had elements of Seattle, including the Asian influence that you find the local food, and the dish also needed a Latin/Ecuadorian touch.
A traditional ceviche is usually made by marinating the fish in lime or citrus juice. For this poke style ceviche, we wanted to preserve the beautiful vibrant colors of the tuna and salmon, so we added the lime juice and pickled onions right at the end. If you prefer a more intense lime flavor, then you can add some lime juice and sliced onions to the poke ceviche while it is marinating.
Recipe for salmon and tuna poke inspired ceviche marinated with soy sauce, ginger, chili pepper, avocado oil, sesame oil, and chives. Drizzled with lime juice, pickled onions, cilantro, and served on green plantain chips.
Cuisine: Ecuadorian inspired, Hawaiian, Latin fusion, Pacific Northwest
Keyword: Ceviche, Pickled red onions, Salmon and tuna poke inspired ceviche, Salmon poke, Tuna poke
Prep Time: 10 minutesminutes
Marinating time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 10to 12 patacones/tostones topped with salmon and tuna poke ceviche
Ingredients
¼lbof sashimi grade wild salmonskinless and boneless, cut into small cubes
¼lbof sashimi grade tunaskinless and boneless, cut into small cubes
2-3tablespoonsof avocado or olive oil
½tablespoonsesame oiladjust to taste
1tablespoonof finely chopped chives
½ to 1hot pepperseeds and veins removed, finely diced, adjust to taste
½teaspoongrated or crushed gingeradjust to taste
2tablespoonof soy sauceadjust to taste
To serve and garnish:
Green plantain chipsPatacones/tostones in traditional form or shaped as small cups
Lime marinated red onions {Cebollas encurtidas}
Freshly chopped cilantro or whole leaves
Lime slices
Other optional toppings: Wasabi/soy sauce/ginger/sesame seeds/additional hot pepper
Instructions
In a small ceramic or glass bowl, combine the salmon and tuna with the avocado oil and sesame oil, mix gently until the fish is coated with the oil – this will prevent it from oxidizing. Add the chives, ginger, hot pepper, and soy sauce. Mix well, cover and refrigerate for at least 30 minutes or until ready to serve.
While the poke ceviche is marinating, prepare the patacones or tostones. They can be made the traditional way or you can form them into a round mini cup/bowl form to be filled with the ceviche. To shape them into a round cup shape, place the plantain chip after the first frying, into a lemon/citrus squeezer and gently press it, then remove it very gently, and fry it again as you would with the regular patacones.
Serve the salmon and tuna poke inspired ceviche on top of the plantain chips or inside the plantain cups. Top with a drizzle of lime juice, the pickled red onions, cilantro leaves, hot sauce to taste, and any other garnishes you prefer.
Recipe for patacones or tostones Recipe for lime marinated red onions or cebollas encurtidas
Preparation photos for salmon and tuna poke inspired ceviche
Top of the list are chips, including crunchy tortillas and tostadas, regular and sweet potato chips, plantain chips, fried tortillas, hard taco shells, rice cakes and saltines. These easy and crispy tostada are perfect with ceviche. Either serve the ceviche on top of the tostada or break them up like chips.
What Fish to Use in Ceviche. The options are numerous – you can use shellfish like shrimp, crab, scallops, or squid. And then there's white fish (my favorite) like sea bass, snapper, halibut, cod, mahi mahi, and more.
Ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.
Ceviche is a dish that is typically made with raw fish that has been marinated in citrus juice. The acid in the citrus juice "cooks" the fish, giving it a firm texture. Ceviche is typically served with tortilla chips, making it the perfect dish to pair with a Margarita.
After marinating for 10 to 15 minutes, the fish's exterior will start to firm up, while the center will remain tender and moist—this is medium-rare. Let it sit for 15 to 25 minutes for medium, and 25 minutes for medium-well.
Fresh fish in a supermarket should be avoided for ceviche, There is just too great a chance of parasitic infection. Unless you really know what you are doing. Avoid! I' seen too many wigglies (worms).
The fish will begin to cook immediately, however, because citrus is acidic it is not being being cooked by heat but the citrus juice from the lime. This process will take anywhere from 15-20 minutes. You can leave in the lime juice longer as it will cook the fish more thoroughly. Overcooking isn't an issue.
Ceviche, also known as cebiche, sebiche or seviche, is a citrusy seafood dish popular throughout Latin America. It is traditionally made from raw fish and cured with lime. Though its origin is largely debated, it is broadly agreed that this meal can find its roots in Peru.
According to health professionals, ceviche may be an effective weight-loss choice. It is low in fat and calories but has a lot of protein. One must also consider the health benefits of the vegetables used in ceviche. Because they are rich in antioxidants, veggies can assist in the battle against free radicals.
It might be tempting to get fresh fish to make your ceviche, but frozen actually comes with less risks. And for ceviche, higher quality is always better. Look for a wild caught and flash frozen white fish, like cod or halibut. You want the texture to be firm and the flavor subtle.
Ceviche goes well with tortilla chips, tostadas or plantain chips. You can also use toasted pita bread, or simply eat it with a spoon. Pair the ceviche with light-colored beer or a fruity white wine like Sauvignon Blanc.
Tostada- ceviche goes really well on a tostada, or you can use tortilla chips. My family also likes to eat ceviche with Riz Crackers. I'm not sure if this is common or just my family. Seasoning- I'm using mostly Tajin to season the ceviche, but you will also need just a pinch of salt.
Serve this shrimp ceviche with tortilla chips, whole grain chips, or your favorite chips or crackers of choice. If you're looking for a fresh option that will wow your guests, this dish makes a great appetizer for any party or gathering!
Armida recommends serving her ceviche on a tostada schmeared with Hellmann's mayonnaise and a few drops of picante sauce. I'm calling this Diva-style now and will always eat my shrimp ceviche this way going forward. But, you could also serve this as a dip with tortilla chips for a crowd.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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