Alaska Salmon Ceviche with Orange, Capers and Roasted Green Chile, by Chef Rick Bayless


1 pound skinless Alaska Salmon, cut into 1/2-inch cubes or slightly smaller

2/3 cup fresh lime juice

2/3 cup fresh orange juice

1 medium red onion, chopped into 1/4-inch pieces

1 large fresh poblano chile

2 large oranges, seedless

2 Tbsp capers, drained

1/3 cup fresh cilantro, chopped, plus some leaves for garnish

salt, as needed

2 generous cups frise lettuce (what you'll get from 1 small head)

French bread, thinly toasted slices or crackers, for serving


Alaska Seafood Favicon Alaska Seafood
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