Asian meets Latin American in this incarnation of ceviche. Crunchy edamame beans provide a wonderful textural contrast, while placing all the contents in lettuce leaves makes each bite taste extra fresh. Ceviche doesn’t make for good leftovers, so make sure you’re feeding a table of salmon lovers. Alternatively, you can halve the recipe for a more intimate dining experience. To quicken prep, ask your fishmonger to skin the fish for you.
1/2 cup (125 mL) fresh lemon juice
1/2 cup (125 mL) fresh lime juice
3/4 lb (340 g) sushi-grade wild salmon, skinned
1 cup (250 mL) frozen shelled edamame beans
2 tsp (10 mL) grapeseed or camelina oil
1/2 tsp (2 mL) salt, divided
3/4 cup (180 mL) organic Chinese (Forbidden) black rice
1 cup (250 mL) quartered cherry tomatoes
1 mango, chopped
1 small avocado, chopped
1/2 English cucumber, chopped
2 green onions, thinly sliced
1/3 cup (80 mL) chopped fresh mint
1 serrano or small jalapeno chili pepper, seeded and minced
1 garlic clove, minced
1 head butter or Boston lettuce, leaves separated
4 lime wedges
In nonreactive bowl or container, stir together lemon juice and lime juice. Remove any pin bones from salmon and cut into 1/4 in (0.6 cm) pieces. Add salmon to bowl, cover, and refrigerate, stirring once or twice, for 2 to 8 hours.
Preheat oven to 375 F (190 C). Place edamame in strainer and run under warm water until defrosted.
Spread edamame on clean kitchen towel and pat gently with another towel to dry as much as possible.
Place edamame in small bowl and toss with oil and 1/4 tsp (1 mL) salt. Spread out on baking sheet in single layer and, stirring every 10 minutes, roast for 30 minutes or until darkened and beginning to turn crispy. Remove from oven and let cool. Edamame will crisp further as they cool.
Place rice and 1 1/2 cups (350 mL) water in small saucepan. Bring to a boil, reduce heat, and simmer until
rice is tender, about 30 minutes. Drain any excess water. In large bowl, toss together tomatoes, mango, avocado, cucumber, green onions, mint, chili pepper, garlic, and 1/4 tsp (1 mL) salt. Drain salmon and toss gently with tomato mixture. Just before serving, stir in edamame.
Divide rice among lettuce leaves and top with salmon ceviche. Serve with lime wedges.