Ceviche of Salmon
2007-07-08 Chris Shenton

8	ounces	Salmon, wild caught, cut into 1/4 inch thick strips
2	limes	Lime Juice (reserve Zest)
1	tsp	Kosher Salt
2	tsp	Coriander Seed, toasted, ground
1/4	tsp	Chili flakes

1/2	medium	Yellow Onion, diced
1	stick	Celery, fibers removed, diced
5	small	Cherry Tomatoes, yellow, from garden, chopped
1	Tbs	Tequila
1	Tbs	Olive Oil
2	ears	Sweet Corn, cooked in husk, charred, kernels removed

Soak Salmon in Lime Juice with Salt, Coriander, Chili
for 1 hours in fridge, occasionally stirring gently.
Meanwhile, soak Onion in salted water.
Cook Corn in husk, then husk and lightly char, then remove kernels.
Drain fish, drain onion and combine both with corn, tomato, tequila, oil.
Chill for an hour.
Top with some of the Zest and serve in martini glasses.


Other variations use:
olives,
scallions, red onion,
capers,
avocado,
cilantro, parsley
tomatillo,
serano peppers, habanero peppers, white pepper
orange, mango, papaya,


I'd like to try spicey pimenton.