Alaska Salmon Ceviche With Orange, Capers and Roasted Green Chiles

READY IN: 2hrs 5mins




  • 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.