Salmon and Tuna Ceviche

Ceviche is one of those great summer dishes that doesn't require you to heat up the house to prepare it -- that is unless it sends you down the kitchen rabbit hole that this Salmon and Tuna Ceviche did.

Salmon and Tuna Ceviche

On a warm Saturday morning trip to the grocery store I was drawn to local tuna and salmon at the seafood counter. I bought a small tuna steak and a 1/3 pound of salmon filet. My original thought was to grill them and split both to create 2 portions for our dinner.

When I went to put some marinade on them I noticed an English cucumber in my fridge and went into the rabbit hole entrance with a ceviche idea. Traditionally, I make it with a Mexican flare with lime, cilantro, garlic, onion, hot pepper and some avocado if I have it on hand. This time, I went a different direction and used plain lime juice with some onion and garlic diced into it to 'cook' the fish. Then separately, I cut up the cucumber, a couple of plum tomatoes and some celery and tossed it with an Asian dressing of rice vinegar, sesame and olive oil, ginger, tamari, lemon grass, cilantro, and chili crisp. When it was time to serve the ceviche, I strained the fish, onions and garlic from the lime juice and tossed it with the cucumber mixture. The result was amazing, just enough lime but not over powering as it can be sometimes. As you might imagine, that hint of Asian cuisine reminded me a bit of sushi rolls.

NOW, here's where the rabbit hole comes in..... what could I serve with it? I couldn't get rice off my mind so developed a cold coconut rice salad that incorporated the vegetables to round out the meal. Yes I did need to light a burner, but just long enough to cook a cup of rice.

Coconut Rice Salad

I threw about a half of a cup of organic shredded unsweetened coconut in with the rice and also added a good squirt of coconut cream. Just as the rice was done I stirred in a generous cup of broccoli florets -- just to soften them a bit.

While the rice was cooking I minced some onion, celery, carrot, ginger and garlic, and diced some more of that English cucumber. When the rice was done i rinsed it and the broccoli in cold water and drained it. I tossed everything with a light ginger dressing. It was perfect with the Salmon and Tuna Ceviche.

As much as this is a nice summer dish, it also makes a lovely addition to a holiday meal, maybe even in place of the shrimp cocktail. Before the holidays are upon us, why not play around a bit and see what you come up with.

THE RECIPE

Salmon and Tuna Ceviche

1/2 lb fish of your choice (salmon, tuna, scallops, swordfish) cut into 1/4 inch cubes

1/2 c minced onion

2 cloves of garlic minced

lime juice to cover the fish

Combine all ingredients in a well sealing container. Make sure the lime juice covers all the fish.

Refrigerate for at least 4 hours and up to 12.

Remaining ingredients

1 c English cucumber in a 1/4" dice

1 stalk celery minced

3 plum tomatoes with seeds removed and cut into 1/4" dice

1T olive oil

1/2T sesame oil

2T rice vinegar

2T tamari

1T minced ginger

2t chili crisp

1/2t lemongrass

1/4c chopped cilantro

Combine and refrigerate. When it's serving time, strain the fish and onions and garlic from the lime juice and toss with the cucumber mixture and serve.

This pairs nicely with the coconut rice salad as a light meal or with crackers and crusty baguette slices as an appetizer.

One of my favorite cooking resources is America's Test Kitchen, see what their experts say about making sure your ceviche is prepared safely.