Alise Porter won our How Wild Do You Like It recipe contest with this incredibly flavorful ceviche creation. Our chef and owner, Rick Goldberg, called the flavors “fresh” and “perfectly balanced.” We all liked it for its simplicity and flexibility for use with any of our sauerkrauts. Enjoy this salmon ceviche recipe as an appetizer or a light dinner. But definitely enjoy it. We sure did!
1/2 lb wild salmon or any white fish, skin removed and cubed
1/3 medium onion, finely diced
1 stalk celery, finely diced
¼ - ½ t. salt or to taste
2 T. fresh dill, finely chopped
Fresh lemon juice to cover mixture, about 3 whole lemons
1 mango, cubed
1 avocado, sliced or cubed
3/4 cup wildbrine Arame & Ginger Organic Kraut (or whatever flavor you like)
Red cabbage, shredded, or salad greens
Black sesame seeds, as a garnish
30 minutes + overnight curing
Combine fish, onion, celery, dill and salt in a medium bowl. Add enough lemon juice to immerse all the ingredients. Refrigerate overnight to let salmon fully cure. Before serving, add mango, kraut and avocado. Serve on a bed of fresh cabbage or greens and top with sesame seeds.