Comments on: The Spice is Right: Salmon Ceviche

By: chi c’è, c’è « emmequadro

chi c’è, c’è « emmequadro — Fri, 18 Apr 2008 08:10:55 +0000

[...] preparo ?evap?i?i, ceviche di salmone e un’insalata di [...]

By: Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #4

Sun, 06 Aug 2006 03:56:44 +0000

[...] Chopper from Belly-Timber made a salmon ceviche with poblanos, jalapeÃ±os, red grapefruit juice, and some very talented food styling and photography in the end. The results look phenomenal. Go check it out. After reading that post, it may be time for me to finally try making my first ceviche. [...]

By: mrs D

mrs D — Fri, 21 Jul 2006 02:14:22 +0000

Hey John, we actually planned on avacado but didn’t have one ripe at the house at the time!

Two important notes from Chopper for anyone thinking of making salmon ceviche:

1) Don’t leave the salmon in the citrus marinade for much longer than 4 hours total, or the salmon could start to get flaky and mealy, and

2) our salmon was very flavorful and didn’t need extra seasoning, but you may want to have some on hand, just in case. A dash of furikake would probably work quite well.

By: John

John — Fri, 21 Jul 2006 02:06:32 +0000

Sounds great, I was thinking about adding avacado and cucumber….

By: Tigers & Strawberries » The Spice Is Right IV: It’s Too Darned Hot Round-Up, Part III

Tue, 18 Jul 2006 11:11:39 +0000

[...] Oh, my. I am nearly struck speechless by Mrs D and Chopper Dave’s contribution to this event. The couple behind the Washington State blog, Belly Timber, have made a dish that has me salivating before the sun is even up, and the wicked thing about it is that I am not currently eating salmon, which is one of my favorite foods, because of the methylmercury issue. (Being pregnant sometimes sucks, you know?) But, enough about me–let’s talk about Salmon Ceviche, which is what you see peeking out of that pretty poblano pepper up there. Ceviche is a great Central to South-American dish that involves chemically “cooking” fish with the citric acid in citrus juice. Usually it is lime or lemon juice, but these folks kicked it up two notches and used both grapefruit and navel orange in addition to the lemon. And they used those lovely poblanos, as well as red jalapenos and it just all sounds glorious. Fabulous. Fantastic. I am still drooling, darnnit. Mrs D. and Chopper Dave–thank you for an outstanding entry, and I really hope to see you come back next month with something equally salivatory. [...]

By: Michelle

Michelle — Mon, 17 Jul 2006 21:43:36 +0000

Salmon? A good deal on salmon? Damn you two. Damn you two (in the best way possible of course). This looks gorgeous - I love the presentation, especially the crispy salmon skin. Alas, salmon is a wishful commodity for us these days.

By: lucette

lucette — Mon, 17 Jul 2006 14:57:21 +0000

My boyfriend and I have been thinking about trying to make ceviche, and this recipe looks like the place to start.

By: Mrs D

Mrs D — Sun, 16 Jul 2006 23:29:38 +0000

Kimberly - go for it! It sounds like you’ve got some fine fish, too, so you know it’s ceviche worthy. BTW, glad to see the kitchen rennovation documentation! Fun!

Thanks, Rosa! Funny, I was thinking exactly that while eating this dish. Probably the healthiest dinner we’ve had all week.

Hah, CC. Nope. We scored the glass at the local thrift shop. The glassware at the house here is so unphotogenic we had to do something about it. Fortunately, there’s a crazy consignment/thrift store/charity shop out in the middle of nowhere that has great kitchen stuff dirt cheap. No Kitchenaid mixers yet, though.

By: Cookiecrumb

Cookiecrumb — Sun, 16 Jul 2006 23:11:29 +0000

Mm! Salmon-skin pork rinds!

Your dish looks delish (verrry spicy). And your pics are stunning. (Perfect glass… You schlepped that from Portland?)

By: Rosa

Rosa — Sun, 16 Jul 2006 21:58:25 +0000

I love raw fish and your recipe sounds really delicious! Such kinds of dishes are really fresh and very healthy…

Nice post, thanks!