Alaska Salmon Ceviche With Orange Capers And Roasted Green Chiles Recipes

Steps:

• Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely).
• Cover and refrigerate for 2 hours, until a piece of salmon looks "cooked" about halfway through-it'll still be translucent pink inside.
• Drain off all but a little of the juice.
• While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler).
• Cover with a kitchen towel and let stand for 5 minutes.
• Rub off the blackened skin, then pull or cut out the stem and the seed pod.
• Tear open and quickly rinse to remove stray seeds and bits of skin.
• Cut into 1/4-inch pieces and place in a large bowl.
• Cut away the orange rind and all the white pith.
• Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes).
• Cut the segments in half and add to the bowl.
• Stir in the capers, cilantro and marinated salmon (with the remaining juice).
• Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately.
• Divide the frisée lettuce among 8 martini glasses or small decorative bowls.
• Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro.
• Serve with toasts or crackers.

Steps:

• Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
• Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
• Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
• Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.