With this steaming hot weather we've been having for some reason, I've got Dr. Seuss on the brain.
Few foods in our home are more coveted than salmon. And therefore seeing a slab of Atlantic salmon in the grocery cart is looked at with much glee and anticipation - this applies to the kids as well. And since we are all nutters over sushi, this is just a dream of a meal for the likes of us.
Ceviche is what we love when it comes to seafood. The joke of the matter is that I hardly ever fix traditional ceviche - seafood 'chemically cooked' in lemon juice. Instead I am always playing around and dabbling with a variety of flavors & sauces to create a sort of reinvented 'ceviche'. Ceviche purists, I apologize.
Do you remember a while back when we made some of that lovely Asian salmon ceviche salad?
Same ingredients, different treatment.
This one I must say goes down smooth - spicy salmon with creamy cucumber & radish guacamole is simply heavenly.
The speed at which my kids shovel down these lovelies should give even those wary of raw seafood eating, a boost!
warmly,
Devaki
Recipe for
Sriracha Salmon Ceviche Towers with Garden Guacamole & Radish Sprouts
Shopping list
Serves 4 (for appetizers) Salmon Ceviche:
1 lb fresh skinless Atlantic salmon
2 tbsp. Sriracha chilli sauce 1/2 tbsp. Mirin cooking rice wine
2 tbsp. Ponzu (Japanese soy sauce)
1 tsp sugar
1-1/2 tbsp. sesame oil
Garden Guacamole:
1/4 lemon - juiced 1 ripe large avocado 1 green onion
1 red radish
1/4 cucumber 1/4 tsp sea salt
Radish sprouts - 1/4 cup
Also required is a tall mold or a tomato paste can, washed with both ends discarded (so you are left with a hollow pipe)
Preparation:
Salmon: Chill for 15 minutes in the freezer. Meanwhile prepare the ceviche sauce.
Ceviche sauce: In a large bowl combine the sauce ingredients. Whisk to combine. Taste and adjust seasonings. Salmon Ceviche: Remove and halve lengthwise along the dent line. Cut each half cross-wise into 1/4" thick slices. Proceed to chop into 1/4" thick dices. Smaller diced the better.
Add the diced salmon into the ceviche sauce and stir to combine. Cover the bowl with a plastic cling wrap and refrigerate for 45 minutes.
Garden Guacamole:
Lemon - Juice the lemon & set aside.
Avocado - Halve the avocado, discard the seed. Slash a grid into each half cutting through the flesh but not the skin. Scoop the avocado into a small mixing bowl.
Green onion - Cut off the root tip & discard. Finely cut into circles including the green leaves.
Radish - Cut ends and discard. Slice lengthwise and then finely chop. Set aside.
Cucumber - Peel and discard ends. Cut a slice and taste to ensure the cucumber is not bitter. Cut lengthwise and then finely chop and set aside.
To the avocado add the cucumber, green onions and chopped radish. Add salt and lemon juice. With a stainless steel spoon mash together and thoroughly combine all the ingredients. Taste and adjust seasonings.
Cover the bowl with plastic cling wrap & refrigerate.
Garnish - Finely julienne (thinly slice) a radish and cut radish sprouts to 1" lengths
Method:
Once the salmon is chilled, set 4 clean white plates on the counter top.
To plate, place the hollow tomato paste can (or a mold) in the center of the first plate. Spoon 2 tbs salmon into the can. Press down lightly to even the surface. Add 1-1/2 tbs guacamole over the salmon. Repeat with the salmon then the guacamole so you have layers of each, ending with the guacamole.
Smooth the top of the final layer of guacamole. Add the radish spouts and lightly press so they stick to the guacamole. Top with the radish slices. Gently lift up the can so you are left with the ceviche tower.
Use a kitchen paper towel and soak up any juices than might have escaped onto the plate.
Repeat & plate the remaining 3 ceviche towers.
You may be left with some leftover salmon that is fantastic just as is - s special treat for the cook!
Serve immediately & Enjoy!
