Creative | Dairy Free | Gluten Free

Wild salmon and pinto bean ceviche

Ingredients:

Wild salmon and pinto bean ceviche

  • 400 g wild Alaskan salmon (loins)
  • 200 g cooked pinto beans
  • 8 limes
  • 1 celery (stalk, finely chopped)
  • 2 onions (julienned)
  • 2 cloves of minced garlic
  • 1 tsp chili paste (optional)
  • 2 tbsp chopped fresh cilantro (optional)
  • 2 corn cobs (boiled)
  • 1 cassava (peeled and boiled)
  • •Salt
  1. Squeeze the limes, reserve.
  2. Skin the salmon and cut into 2x2cm cubes. Put in a glass recipient, cover with the lime juice, then add salt, a clove of minced garlic, 1tbsp of coriander, 1/2 tsp of chili paste, & half the celery stalk. Let it stand for about three hours, until “cooked”.
  3. Chop the onion finely in julienne, put in a container covered with water for at least one hour. Drain, and transfer to a glass container, cover with the lime juice and add salt. Let it stand for at least an hour.
  4. Mix the beans with lime juice, celery, minced garlic, salt, and chili paste, let it rest for at least two hours, until all the flavors are absorbed.
  5. Cut the cassava and the corncobs into round slices. Plate the fish in the center of the dish and add the beans, onion, cassava and corn around the rim. Serve
Main Course
Creative, Dairy Free, Gluten Free

Method:

Wild salmon and pinto bean ceviche

  • 400 g wild Alaskan salmon (loins)
  • 200 g cooked pinto beans
  • 8 limes
  • 1 celery (stalk, finely chopped)
  • 2 onions (julienned)
  • 2 cloves of minced garlic
  • 1 tsp chili paste (optional)
  • 2 tbsp chopped fresh cilantro (optional)
  • 2 corn cobs (boiled)
  • 1 cassava (peeled and boiled)
  • •Salt
  1. Squeeze the limes, reserve.
  2. Skin the salmon and cut into 2x2cm cubes. Put in a glass recipient, cover with the lime juice, then add salt, a clove of minced garlic, 1tbsp of coriander, 1/2 tsp of chili paste, & half the celery stalk. Let it stand for about three hours, until “cooked”.
  3. Chop the onion finely in julienne, put in a container covered with water for at least one hour. Drain, and transfer to a glass container, cover with the lime juice and add salt. Let it stand for at least an hour.
  4. Mix the beans with lime juice, celery, minced garlic, salt, and chili paste, let it rest for at least two hours, until all the flavors are absorbed.
  5. Cut the cassava and the corncobs into round slices. Plate the fish in the center of the dish and add the beans, onion, cassava and corn around the rim. Serve
Main Course
Creative, Dairy Free, Gluten Free

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