Tropical Salmon Ceviche
Ingredients
2
(8 oz.) cryo-frozen sashimi (sushi-grade) salmon
½ cup
light coconut milk
⅓ cup
Kowalski's Freshly Squeezed Lime Juice (from the Produce Juice Case)
2 tbsp.
gluten-free tamari
1 tbsp.
toasted sesame oil
2 tsp.
freshly grated lime zest
½ tsp.
gluten-free fish sauce
1
small English cucumber, peeled and seeded, in ¼" dice
¼
small red onion, thinly sliced into half moons
1-2
serrano or jalapeño peppers, to taste, thinly sliced
2
green onions, thinly sliced
1 tsp. each
black, white and toasted sesame seeds
1
large mango, peeled and pitted, in ½" dice
1
jumbo avocado, in ½" dice
- Kowalski's Extra Virgin Olive Oil, to taste
- flaky coarse sea salt and freshly ground Kowalski's Black Peppercorns, to taste
- fresh cilantro leaves, to taste
- rice crackers, for serving
Directions
- Puncture package of fish or remove completely from packaging; cover and thaw in the refrigerator.
- If still in packaging, drain and remove fish; pat dry with paper towels.
- Dice fish into ½" pieces.
- In a large mixing bowl, whisk together coconut milk, lime juice, tamari, sesame oil, zest and fish sauce.
- Stir in diced fish until well coated; cover and refrigerate for 20 min.
- Strain fish; discard marinade. Add cucumber, red onion, peppers, green onion and sesame seeds to the fish; stir to combine.
- Gently fold in mango and avocado.
- Drizzle lightly with olive oil; sprinkle with salt and pepper. Garnish with cilantro; serve immediately with rice crackers.
