Vibrant pink and yellow colors make this ceviche a great
presentation.
Makes 6 tapa servings
Ingredients:
For Salmon:
1 1/2 pounds salmon
1 cup fresh lime juice
1 white onion, diced
1 tablespoon kosher salt
1 tablespoon toasted ground coriander seed
For Corn Dressing:
1 1/2 cups fresh sweet corn, blanched
2 tablespoons sherry vinegar
2 tablespoons fino (pale, dry sherry)
1/2 cup olive oil
salt and pepper to taste
To Serve:
2 roma tomatoes, diced
2 green onions, chopped
Bibb lettuce
pepita flatbread
Paprika Oil (recipe follows)
Preparation:
Cut salmon into 1/2 inch cubes and toss with lime juice,
onion, salt, and coriander in a nonreactive container. Refrigerate for 12
hours or up to 24 hours.
Make the corn dressing in a food processor by adding 1 cup of the corn,
vinegar, and fino to the bowl. While the motor is running add the olive oil in
a slow, steady stream until the mixture emulsifies. Season to taste with salt
and pepper.
Remove salmon from lime juice and discard the juice. Toss salmon with the
dressing, tomatoes, green onions, and remaining corn. Serve on Bibb lettuce
with pepita flatbread and a drizzle of Paprika Oil (recipe follows).
Paprika Oil
This intensely colored, flavored oil adds depth to many dishes. It can be served
with bread for dipping, or drizzled on grilled vegetables and fish. We use a
spicy, smoked paprika from Spain.
Makes about 2 cups
Ingredients:
2 cups olive oil
1/4 cup paprika
1 tablespoon salt
4 cloves garlic, minced
Preparation:
Heat oil in a saucepan until warm. Stir in paprika, salt, and
garlic. Let stand for 30 minutes, then strain through a fine sieve. Store in the
refrigerator for 2 to 3 weeks.
