Subj : Eat It Raw! - 03
To   : All
From : Dave Drum
Date : Sun Aug 28 2022 12:11:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Ceviche W/Avocado & Mango
 Categories: Seafood, Fruits, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
     14 oz Skinned, boned salmon, or
           - pink/orange trout fillet
      1 sm Firm-ripe avocado
      1 sm Firm-ripe mango
           Salt & white pepper
    1/2 c  Quinoa; optional
           - oil; for frying
      1 tb Cilantro leaves; fine
           - chopped
    1/4 c  Thin sliced shallot
      1 tb Minced aji limon or
           - habanero
    1/2 c  Leche de tigre
 
  At least 2 hours and up to 1 day before serving, rinse
  the fish. Pat dry. Cut into 1/2" cubes. Spread out in
  a single layer on a baking sheet. Chill, uncovered, for
  2 hours or up to 1 day. (If longer than 2 hours, top
  with parchment paper.)
  
  Up to 1 hour before serving, peel the avocado and mango
  and slice as thinly as possible. Cut into bite-size
  pieces and layer between 2 sheets of plastic wrap to
  prevent browning; refrigerate.
  
  MAKE THE CRISPY QUINOA, if desired: In a medium pot,
  boil 3 cups salted water. Add the quinoa and cook 10-12
  minutes. Drain and let dry. Fry at 325+|F/165+|C in a few
  inches of oil, 5-8 minutes. Drain on paper towels and
  salt.
  
  In a chilled bowl, add the fish and a pinch each of salt
  and white pepper. Let stand for 30 seconds, then add the
  cilantro, shallot, and aj+! limon or habanero, and stir
  for 10 seconds. Garnish with avocado and mango pieces to
  taste, and sprinkle with crispy quinoa, if using. Serve
  immediately, pouring the leche de tigre over the fish at
  the table.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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