Salmon Halibut Ceviche
1 cup (8 fl ounces) fresh line juice
1/2 cup (4 fl ounces) seasoned rice wine vinegar
2-4 garlic cloves, mashed 1 red (spanish) onion, slivered
1 pound fresh salmon, cut into 1" cubes
1 pound fresh halibut, cut into 1" cubes
1 red bell pepper seeded and diced
1 small cucumber, peeled, seeded and diced
1 small papaya, peeled, seeded and diced
1/4 cup minced fresh cilantro
1/3 ounce coriander
2 tablespoons minced fresh lemon balm or mint
1 head butter lettuce
1 fresh lime, cut into 6 wedges
Method
Place the lime juice, vinegar, garlic and onion in a non-aluminum bowl. Add the
salmon and halibut and toss lightly to coat with the dressing.
Marinate, covered, in the refrigerator for at least 4 hours or overnight,
tossing occasionally.
Thirty minutes before serving, add the pepper,
cucumber, papaya and herbs. Chill.
Serve on leaves of butter lettuce with wedges of lime for garnish.
Bigness
comes from doing many small things well. Individually, they are not very
dramatic transactions. Together, though, they add up.
- Edward S. Finkelstein