Salmon Ceviche

When its hot or you don’t really want to do anything over a stove, Ceviche is so delicious with some crusty bread and wine and it takes no time to make.

The flavors are so fresh and refreshing, just like our pairing of Relish Rossanne wine.

Ingredients

• Wild Sushi Grade Salmon, small diced  ·  8 ounces 
• bunch Cilantro, chopped  ·  ½ 
• Lime, juiced  ·  1 
• Lemon, juiced  ·  1 
• Shallots, minced  ·  2 
• Ginger Root, peeled and minced  ·  1 tablespoon 
• Herbie’s Ginger Ground  ·  1 tablespoon 
• Herbie’s Garlic Powder  ·  1 tablespoon 
• Olive Oil  ·  1 tablespoon 
• Salt to taste  ·   
• Pepper to taste  ·   

Instructions

Ceviche is a fantastic method of "cooking" very fresh seafood in highly acidic citrus juice. Here the Salmon is marinated in a great combo of flavors, ginger, salt, and garlic.

This dish makers a great starter and while we have paired it with our Relish Roussanne it would also work with our Chantilly Chardonnay or our Fizz Sparkling White Champagne style wines.

Make sure the salmon is very finely chopped add it to a medium bowl along with all the other ingredients.

Mix until all the ingredients are well incorporated.

Season with salt and pepper.

Chill in the refrigerator for 20 minutes and serve on tortilla chips, crostini’s, crackers, bread, cucumber slices, etc., or even on spoons as a single bite . . . but always with a glass of Relish Roussanne.

Chef Tommy’s Tips:

• This recipe can only be made with fresh wild caught salmon. Please do not attempt this recipe with previously frozen or farm raised salmon. It just will not work!