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A jug of vodka, a pound of salmon, and thou
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Vodka: not just for martinis anymore.
A few days ago, I found myself with a few pounds of left-over salmon and a distinct unwillingness to go through all the trouble of grilling it as I normally do. Instead, I made ceviche. OK, not authentic ceviche, but an awfully nice ceviche nonetheless. After looking around for a recipe and not being particularly inspired by what I was finding, I ran across Scandinavian Ceviche and took it from there. I’m gonna call it Ceviche salmones escandinavos. Just humor me.
1 lb salmon, sliced into 1/4” thick slices
1 cup grapefruit juice, fresh squeezed
¼ cup vodka
½ red onion, small dice
½ bunch Italian parsley, chopped
Zest of 1 lemon
Salt and pepper to taste
- Toss the salmon, diced onion, and parsley together in a mixing bowl.
- In another bowl, blend the grapefruit juice, vodka, and lemon zest and then pour over the salmon mixture. Add salt and black pepper.
- Toss, mixing so that all the salmon is thoroughly coated with the marinade.
- Chill at least three hours, stirring occasionally, or leave overnight in the refrigerator.
If you'd like another recipe, try Chef John’s notably more authentic ceviche.
Ceviche is a traditional method of preparing fish from the northwestern coasts of South America. Rather than actually cooking the fish, the acids present in the citrus modify the molecular structure of the proteins in the flesh. What you end up with is seafood without the heavy altered flavor often present in fish cooked over heat. Some experts recommend freezing the fish you want to serve in ceviche for a few days beforehand to eliminate any parasites that may be present in the raw flesh.
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