Most of the time I freeze up the salmon skin from the salmon I skin up to make sushi. Usually I use the salmon skin to maki /roll if there is some leftover sushi rice .If you have fresh salmon skin,don't throw away,it's really taste delicious after grilled or toasted. I been dying to make Ceviche for a long time..I recalled years ago I ate a great Ceviche Seafood in a Spanish restaurant in East Village NYC but I can't remember what it's called..Anyway,I try re-create Ceviche but using toasted salmon skin instead of seafood.Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood dish, popular in mainly Latin American countries. Both finfish and shellfish are used; finfish is typically used raw while shellfish is typically cooked.Actually Ceviche sauce is really easy and simple to make. I know there are many different version of Ceviche out there.Lime or citrus juice is the key ingredients for this appetizer,nothing will goes wrong!! This appetizer is really refreshing and delicious yet simple and easy!! Just toss everything together and there you go...
Ingredients:
2 large pieces salmon skin( skinned from 2 pound salmon)grilled or toasted,then cut small
4-5 sliced cucmber,peeled and diced small
1 tomato ,diced small
1 small shallot,peeled and diced
1 whole red pepper,diced small
1 stalk cilantro,chopped
Ceviche Sauce:
2 nos fresh lime,cut 1/2 and squeeshed
1 tsp sea salt or to taste
1 tbsp sugar or to taste
*mix above ingredients well in a small bowl*
Method:1:Cut grilled salmon skin small ,then arrange grilled salmon skin on a plate .Top diced tomato ,pepper,cucumber ,shallot and cilantro on top of salmon skin.
2:Pour lime juice sauce on top of the arranged salmon skin.Dish out to martini glass or tart shell if you serve as appetizer at a party or with guest.
Note:Fresh shrimp,seafood or fresh fish is suitable to use for this appetizer to serve at party
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10 comments:
It looks refreshing. Great for this hot summer time.
I'm thinking that the texture of the salmon skin and the salad will go so well together!
My son loves to eat all the fish skins esp salmon and cod fish. He says it makes him smarter. Never try this combination before but it sounds interesting. A simple yet healthy dish for the family!
Lesley,
This is such a great dish! I like crispy fish skin! I have never tried this before and I think I will start to keep salmon skin. ;)
So colorful, I like! What a great use of salmon skin too. Don't think I have tried ceviche before because my hubby doesn't like Mexican food.
Zue:
yes it's...lime flavor is always great for summer,right?
daphne:
yes, grilled salmon skin is great for salad!
FFT:
wah...your son is a really smart kid!! actually slamon skin really taste good!!
myCH:
leemei,don't throw away the salmon skin...it's really great for sushi..here Japanese restaurant use grilled salmon skin for their appetizer!!
LCOM:
Ching,actually real Mexican food or Spanish food is really not bad at all.I mean not Tako Bell style..Tako Bell food is like American chinese food version..I have a Nobu Cooking boo.he have ceviche in his recipe book too..His recipe mostly combine Japanese and Peru coz he lived in Peru b4..
I love crispy fish skin. And this idea recipe look so good.!
Fish skin makes the salad more flavourful and nutricous. This can easily be used as a tortilla filling.
Angie's Recipes
Tan:
Thanks!
Angies:
thanks for your wonderful idea about tortilla:P
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