A couple months ago I made a really delicious scallop crudo and I was craving something similar. But I had just had scallops the day before, so I decided to get some really beautiful salmon and use that. While the citrus juice “cooks” the fish, it doesn’t actually cook it so make sure you have really fresh fish for this. It will however change the texture which is pretty interesting. I don’t like raw onions, but you definitely could chop up some red onion and throw that in.
Salmon Ceviche
1/2 pound (very fresh) salmon, diced
juice and zest of 2 limes
2 tablespoons extra virgin olive oil
1 teaspoon honey or agave
1 avocado, diced
After you dice up the salmon, add it to the lime juice and zest, olive oil, and honey. Season with salt and pepper. Refrigerate for 1-3 hours and you will see the salmon slowly change texture.
Add the avocado and gently toss. It’s ready to serve, but you can add a sprinkle of parsley or cilantro on top. Serve with toasts, pita chips, corn chips, or eat it alone. You can add a sprinkle of fleur de sel over the top as well.
