Wild Salmon Ceviche
Wild Salmon Ceviche
This Latin American- and Southeast Asian-inspired salmon ceviche is a unique fusion of flavors that melds harmoniously. Avocado ice cream? Sure, why not? It's a natural pairing with a sweet-spicy marinade that's fiery with Thai chile peppers.
See all ceviche recipes.
Servings
1
Ingredients
- 2 1/2 cup cubed haas avocado
- 1/4 cup lime juice
- 2 1/2 cup whole milk
- 2 cup heavy cream
- 3/4 teaspoon cayenne
- salt, to taste
- 3/4 cup coconut milk
- 3 tablespoon chile-garlic sauce
- 1 1/3 cup lime juice
- 1 tablespoon finely grated ginger
- 1 tablespoon finely diced shallot
- 3/4 teaspoon sugar
- salt, to taste
- 1/4 cup cubed wild salmon
- 3/4 teaspoon sliced scallions
- 3/4 teaspoon chopped thai bird's-eye chiles
- 3/4 teaspoon black lava salt
- 3/4 teaspoon sweet soy sauce, preferably abc brand
Directions
- Combine all of the ingredients in an ice cream maker, and spin base according to manufacturers' directions. Place in the freezer until set.
- Whisk all of the all ingredients together in a bowl until combined and set aside.
- Marinate the salmon and scallions in ¼ cup of the marinade for 5 minutes. Plate in a bowl. Scoop 1 ½ ounces of the ice cream on top of the salmon. Top with the chiles and black lava salt. Coat with the sweet soy sauce.