Recipe by mollypaul
Recipe by Chef Rick Bayless. This ceviche is best made the day it is served. After marinating the salmon, the flavorings may be successfully added 4 or 5 hours ahead, but only spoon the ceviche onto the lettuce when ready to serve.
- 1 lb skinless alaska salmon, cut into 1/2 inch cubes or slightly smaller
- 2⁄3 cup freshly squeezed lime juice
- 2⁄3 cup freshly squeezed orange juice
- 1 medium red onion, chopped into 1/4 inch pieces
- 1 large fresh poblano chile
- 2 large seedless oranges
- 2 tablespoons small capers, drained
- 1⁄3 cup fresh cilantro, chopped,plus
- 3 -5 leaves cilantro, for garnish
- 2 cups frisee or 2 cups baby mesclun
- thinly sliced toasted French bread or cracker, for serving
Directions See How It's Made
- Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely).
- Cover and refrigerate for 2 hours, until a piece of salmon looks “cooked” about halfway through—it’ll still be translucent pink inside.
- Drain off all but a little of the juice.
- While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler).
- Cover with a kitchen towel and let stand for 5 minutes.
- Rub off the blackened skin, then pull or cut out the stem and the seed pod.
- Tear open and quickly rinse to remove stray seeds and bits of skin.
- Cut into 1/4-inch pieces and place in a large bowl.
- Cut away the orange rind and all the white pith.
- Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes).
- Cut the segments in half and add to the bowl.
- Stir in the capers, cilantro and marinated salmon (with the remaining juice).
- Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately.
- Divide the frisée lettuce among 8 martini glasses or small decorative bowls.
- Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro.
- Serve with toasts or crackers.