Salmon Ceviche Wraps with Tomato Pineapple Salsa
Ceviche is a Latin method of “cooking” seafood by letting it marinate in acidic juices. It’s important that you use only sushi grade salmon for this preparation method. Using lettuce leaves for the wraps and stuffing them with a lively salsa assures this dish is exceptionally fresh tasting.
1/3 cup (80 mL) fresh lime juice
1/3 cup (80 mL) fresh lemon juice
1/3 cup (80 mL) orange juice
1 lb (450 g) fresh skinless salmon, cut into 1/2 in (1.25 cm) pieces
1 1/2 cups (350 mL) cherry tomatoes, quartered
1 avocado, diced
1 cup (250 mL) cubed pineapple
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1/3 cup (80 mL) fresh basil, chopped
1/4 cup (60 mL) dried coconut flakes (optional)
Zest of 1 lime
Juice of 1/2 lime
1/4 tsp (1 mL) sea salt
12 large lettuce leaves, such as romaine or Boston
Stir together lime juice, lemon juice, and orange juice in a flat container. Add salmon and marinate in refrigerator, flipping pieces at least once, for a minimum of 4 hours or up to 8 hours. Remove salmon from liquid and discard citrus juices.
For salsa, in large bowl, toss together tomatoes, avocado, pineapple, green onion, jalapeno, basil, coconut (if using), lime zest, lime juice, and salt.
Divide salmon among lettuce leaves and top with salsa before folding into wraps.
Serves 4.
Each serving contains: 351 calories; 25 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 5 g fibre); 220 mg sodium
source: "You Say Tomato", alive #370, August 2013
Salmon Ceviche Wraps with Tomato Pineapple Salsa
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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