Equally delicious marinated for 30 minutes or served right away, this Asian-inspired ceviche combines ginger, sesame, and tart fresh lime juice. Tortilla chips are always a great plate-to-mouth delivery system, but give it a try with rice crackers or fried wontons. Any leftovers (as if) can be folded into steamed rice with a splash of soy sauce and sriracha.
Ingredients
8 ounces coho or sockeye salmon (pin bones and skin removed), cut into ¼-inch dice Available In Our Premium Subscription Box
1 medium Persian cucumber, trimmed and cut into ¼-inch dice
1 tablespoon finely chopped ginger
2 scallions, finely chopped
2 tablespoons lime juice
½ teaspoon sesame oil
1 tablespoon toasted sesame seeds
Sea salt to taste
½ ripe Haas avocado, cut into ½-inch pieces
Tortilla chips, rice crackers, or fried wontons for serving
Directions
COMBINE AND SERVE
In a nonreactive bowl, combine the salmon, cucumber, ginger, scallions, lime juice, sesame oil, and sesame seeds, and season with salt to taste. Refrigerate for 30 minutes.
Just before serving, gently fold in the avocado. Serve with tortilla chips, rice crackers, or fried wontons. Enjoy!.
