Ceviche screams summer. With its no-cook, no-fuss simplicity and it’s cooling, refreshing character, I think it is the perfect recipe for July. Unless, of course, you are in the Bay Area where it has been rather chilly as of late. Or if you live in the northeast where storms and rains have been raging. Geez, I sure hope it’s hot somewhere because this is a simple recipe that takes minutes to prepare and will impress your family and friends at the next potluck.

I was impressed with a salmon ceviche last week while enjoying dinner at Dona Tomas (Oakland, CA), one of my favorite restaurants in the Bay Area. I have had ceviche before but never with salmon so I was excited to give it a try. As usual Dona Tomas did not disappoint. I knew I had to try to make it again at home.

Back at the batcave house (sorry, I’ve been on this Batman kick even though I still haven’t seen the movie), I did a little research on ceviche to try to get the technique down. Basically, the acids from the citrus break down the proteins of the fish, essentially “cooking” the protein without any heat. It kind of reminds me of a high school chemistry experiment where you put together a few ingredients and watch the reaction. You can tell the salmon has been cooked when the color moves from a deep pink to a light pink - exactly what it looks like when you cook it over heat.

The key to any ceviche is top quality fresh fish, so befriend your fishmonger and buy the best.

Wild Alaskan Salmon Ceviche
Serves 6-8 as appetizer
• 1 pound skinless salmon fillets (very fresh)
• ½ cup fresh lime juice (from about 5 limes)
• ½ cup fresh orange juice (from about 2 oranges)
• ½ red onion, minced
• 1 pasilla pepper, minced (gives a little heat, optional)
• 2 tomatoes, diced
• 2 avocados, diced
• ½ bunch cilantro, chopped

Marinating:
Place the salmon, onions, and pepper in a glass casserole dish. Pour the lime and orange juices over the salmon and use your hands to incorporate the ingredients - the citrus juices should cover the ingredients (if not, add more juice). Cover and refrigerate for 3-4 hours, stirring periodically. Drain the juice into a small bowl and reserve.

Serving:
Toss all of the ingredients together in a large bowl and pour the reserved marinade over to your desired consistency (you may not want the ceviche to be too soupy - totally up to you). Spread the ceviche onto a wide platter and line the edge with fresh tortilla chips.

The ceviche is best when made the day it is served.

More Ceviche in Cyberspace:

Simply Recipes: Red Snapper Ceviche

Laylita’s Recipes: Ramon’s Ceviche

Cooking with Amy: Kona Kapachi Ceviche

Chez Pim: Yellowtail Ceviche

La Tartine Gourmande: Scallop Ceviche