Spicy Salmon Ceviche by Chef Marcus Samuelsson |

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Spicy Salmon Ceviche by Chef Marcus Samuelsson

Makes 4 servings

INGREDIENTS:

8 oz. salmon, thinly sliced
1 poblano chili, chopped
1 small red onion (or half a large)
1 tsp. wasabi
Juice of 1 lime
1 tbsp. mirin
1 tbsp. olive oil
2 tbsp. chopped parsley/cilantro
1 garlic clove, thinly sliced
Soy jelly or Indian chutney
Salt and pepper to taste

PREPARATION:

1. Arrange the salmon in a single layer in a shallow dish. Cover with plastic wrap and refrigerate for 20 minutes.

2. Sweat red onion, garlic and chilis with olive oil for a few minutes. Season with fresh ground black pepper and Berbere (chili-based Ethiopian spice). Set aside.

3. Combine the chili mixture, lime juice, wasabi, mirin and dash of olive oil. Cut salmon into chunks and gently fold into mixture for 5-10 minutes. Season with sea salt and add chopped parsley/cilantro. (Let sit for 5 minutes to several hours in the refrigerator).

4. Garnish plate with soy jelly or Indian chutney. Serve ceviche with pita chips and enjoy!

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