Wild Salmon-Avocado Ceviche
"One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, â??cookedâ? only by the acid in fresh lime juice. Itâ??s safe to eat this way as long as you buy â??flash-frozen at seaâ? wild salmon. In Peru, ceviche is traditionally served with popcorn for a crunchy contrast, but tortilla chips are tasty with it, too...."
INGREDIENTS
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3/4 lb. thawed, flash-frozen wild salmon fillet, skinned, pin bones removed, and cut into 1/4-inch dice
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1/4 cup fresh lime juice (from 2 medium limes)
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1 tsp. lime zest
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1/4 cup finely chopped shallot
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2 Tbs. chopped fresh cilantro
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Kosher salt
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2 small radishes, very thinly sliced into half-moons
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1 large ripe Hass avocado, cut into 1/4-inch dice
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1 medium ripe mango, cut into 1/4-inch dice
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1 Tbs. rice vinegar
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1 Tbs. minced jalapeño (with seeds); more to taste
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Pure New Mexico chile powder (optional)
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Tortilla chips or popcorn
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