Alaska Salmon Ceviche With Orange Capers And Roasted Green Chiles Recipes

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO

Steps:

• Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
• Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
• Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
• Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.

ALASKA SALMON CEVICHE WITH ORANGE, CAPERS AND ROASTED GREEN CHILES

Steps:

• Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely).
• Cover and refrigerate for 2 hours, until a piece of salmon looks "cooked" about halfway through-it'll still be translucent pink inside.
• Drain off all but a little of the juice.
• While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler).
• Cover with a kitchen towel and let stand for 5 minutes.
• Rub off the blackened skin, then pull or cut out the stem and the seed pod.
• Tear open and quickly rinse to remove stray seeds and bits of skin.
• Cut into 1/4-inch pieces and place in a large bowl.
• Cut away the orange rind and all the white pith.
• Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes).
• Cut the segments in half and add to the bowl.
• Stir in the capers, cilantro and marinated salmon (with the remaining juice).
• Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately.
• Divide the frisée lettuce among 8 martini glasses or small decorative bowls.
• Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro.
• Serve with toasts or crackers.

CHILEAN SALMON CEVICHE

Steps:

• Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
• In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
• On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

SALMON MANGO CEVICHE

Steps:

• Marinate salmon in lime juice for at least 8 hours.
• Dice remaining ingredients into a colander to drain.
• Drain salmon and combine with mixture.
• Serve immediately on crackers.

LIME, CHILLI & CORIANDER/CILANTRO SALMON (CEVICHE)

Steps:

• Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
• Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
• Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
• Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.

SALMON CEVICHE

Steps:

• Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
• Drain salmon well and combine with remaining ingredients.
• Chill before serving.

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES

Steps:

• Soak the beans overnight in water to cover.
• In the morning rinse the beans with cold water and place in a large pot with fresh water to cover.
• Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender.
• Add water when necessary and stir occasionally to prevent the beans from burning.
• Add hominy and simmer, covered, 1 hour, stirring occasionally.
• The hominy and beans should be very soft and moist, but not too watery.
• While the beans and hominy are cooking, roast, peel, seed and dice the chiles.
• Sprinkle on top of the cooked beans for garnish.

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)

Steps:

• Cut cheese into slices 1/2" thick and the length of the chili.
• Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
• Dip in batter and fry in hot oil or lard until golder brown.
• Drain and serve.
• May be garnished with green chili sauce if desired.
• To make batter, combine flour, baking powder, salt and cornmeal.
• Blend milk with egg;then combine milk and egg mixture with dry ingredients.
• Add more milk if necessary for smooth batter.
• Using a spoon, dip stuffed chilies in batter.

SALMON CEVICHE

Steps:

• Add the chopped cucumber to a medium bowl.
• Add the mango and avocado to the bowl.
• Add the minced jalapeno and minced cilantro.
• Add the lime zest and the juice of the lime.
• Add the sesame seeds and the sesame oil.
• Dice the salmon (make sure you remove the skin and bones first!).
• . Mix everything together until well combined.
• Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
• Serve with rice crackers or cucumber slices.