Wild caught salmon is a superfood, I’m sure of it. As much as we like it baked or in patties, our favorite way to eat it is in ceviche. As is true of just about anything I bake or cook, ceviche is very simple and flexible. It is delicious with just a bit of lime and salt, or all dressed up with cilantro, bits of cherries, green onion, tomatoes, and avocado. My recipe includes the things that I found in my refrigerator. If you don’t like these ingredients, sub them out for ones that you do!
- 2, 1 pound fillets of frozen wild salmon (allowed to thaw on counter for 30 minutes)
- 1/4 of a red onion, chopped
- 1 bunch of cilantro, leaves removed and chopped
- 3 whole limes or 1/3 cup lime juice
- 1/4 cup coconut aminos
- 1/4 tsp unrefined sea salt
- wooden skewers or toothpicks (optional)
- 2 Tbsp coconut oil (for frying salmon skin)
- When salmon is thawed enough to easily chop, use a fillet knife and separate the flesh from the skin. Don’t throw the skin away!
- Chop salmon into very small pieces, removing pin bones as you run across them. Place salmon into bowl.
- Juice limes or measure out juice and cover the fish, stirring to cover each piece.
- Add onion, cilantro, coconut aminos, and sea salt or whatever ingredients you like best.
- Place in fridge and allow to marinate for 1 hour.
- Using a well-seasoned cast iron pan, melt coconut oil and place salmon skin, scale side down on hot oil.
- Fry skin until crispy but still flexible. Cut skin into strips approximately 2″ thick.
- Scoop marinaded salmon into the fried and cut skin and secure with skewers or toothpicks (optional). You can also leave the ceviche in the bowl and serve with whole grain crackers.
- Serve salmon bites alongside wasabi and/or coconut aminos.