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Steelhead ceviche
From the clean taste of the steelhead salmon to the freshness of the grape tomatoes to the textural contrast of the corn and green garbanzo beans, this dish is so incredibly fresh. The broth, with just a touch of Caesar flavours—cool, delightfully acidic—is tasty enough to stand on its own. You’ll want to have some chips or good crusty bread on hand so as not to miss a drop.
SERVES
4
Ingredients
Pickled Shallots
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 bay leaf
- 5 shallots, thinly sliced
Steelhead Ceviche
- 9 oz (255 g) steelhead salmon, skinned and boned
- 1 lemon, juiced
- 1 lime, zested and juiced
- 1 teaspoon honey
- 3/4 cup (180 ml) green garbanzo beans or edamame beans in shells
- 1 ear of corn, husked
- 1 cup (240 ml) Caesar mix
- 1 1/2 cups (360 ml) rainbow grape tomatoes, quartered
- 1 cup (240 ml) Easter or lipstick radishes, cut in 1/4-inch (6 mm) wedges
- 1 tablespoon thinly sliced serrano pepper
- 1/4 cup (60 ml) flat-leaf parsley leaves
- 1/2cup (120 ml) Pickled Shallots, separated into rings
- 2 tablespoons pickled shallot brine
- Tortilla chips or crusty bread, to serve
Directions
Pickled Shallot
- Combine the vinegar, water, sugar, salt, and bay leaf in a small pot over medium-high heat. Bring to a simmer and continue to simmer for five minutes. Remove from the heat and let steep for 30 minutes. Strain through a fine-mesh sieve.
- Meanwhile, place the shallots in a two-cup (480 ml) lidded glass jar.
- Pour the warm brine over the shallots, ensuring they are submerged.
- Allow to cool to room temperature, then cover and refrigerate for a minimum of two hours, but ideally overnight. The shallots will keep for up to two weeks in the refrigerator.
Steelhead Ceviche
- Cut the salmon into half- to three-quarter-inch (one to two cm) cubes and place them in a large freezer storage bag.
- In a medium bowl, whisk together the lemon juice, lime zest, lime juice, and honey until the honey is dissolved. Pour the mixture into the bag, ensuring each piece of fish is nicely coated. Squeeze out any excess air before tightly sealing the bag.
- Place the bag in the refrigerator until the salmon is cured, approximately one and a half to two and a half hours. Check by breaking a larger piece of fish in half to ensure the cure has penetrated the entire piece of fish. When it’s ready it will look more “pink cooked” than “raw red.”
- Shell the beans and cook them for two to three minutes in a small pot of boiling salted water. Drain and set aside to cool.
- On a grill pan over high heat, char the corn on the cob, let cool, and then slice off the kernels. Set aside.
- Once the salmon is fully cured, pour the Caesar mix into the bag to complete the curing broth.
- In a large mixing bowl, combine the tomatoes, radishes, Serrano pepper, parsley, cooked beans, charred corn kernels, pickled shallots, and pickling brine. Add the cured salmon and broth and fold everything together gently just until evenly distributed.
- Carefully transfer the ceviche and broth to a deep plate, and spread out for even depth. Place the colourful pieces on top for maximum visual appeal. This is best served immediately, with chips or crusty bread. Enjoy!
