Sushi Bar Style Salmon Tartare – Superfoods sitemap Blogspot

1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
2 cloves minced garlic
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
2 teaspoons toasted sesame oil
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper

Cutting board
Big bowl
Measuring spoons

1. Put salmon in freezer a half hour before using.
2. Seed and dice cucumber.
3. Zest lime, then juice.
4. Mince chives, cilantro, jalapeno, shallot, garlic, ginger.
5. Remove salmon from the freezer and cut into 1/8″ cubes.

1. Mix all ingredients except salt and pepper in a large bowl.
2. Add salt and pepper to taste.

1. Use farmed salmon.
2. Freezing the salmon for half an hour makes it easier to slice.
3. Serve next to popcorn as a traditional ceviche.
4. Throw some in a blender with sriracha and mayo and pulse till blended: Instant spicy tuna. Great in sushi rolls or in a rice bowl with avocado.


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