Break up Winter

When the weather starts to get colder I typically find I want to eat warming comfort foods.  But as winter drags on and on I am tired of those foods and want to break it up with something bright and fresh.  I decided to throw together a simple yet satisfying ceviche to break up the winter sameness.

For my ceviche I decided to use salmon, since I find it pretty easy to get as well as relatively inexpensive.  I cut my salmon into half inch pieces.

I then rubbed a bowl with garlic and ginger.  In the bowl I mixed minced ginger, lime juice, sherry vinegar, minced serrano chile, oregano and salt.

I added in my salmon along with thinly sliced red onion and celery.  I mixed and refrigerated  for an hour.  I ate my fresh bright ceviche on a toasted ciabatta.

It was so nice to have such bright flavors!

Salmon Ceviche
  1. 1 clove garlic, smashed
  2. 1 slice of ginger
  3. juice of 4 limes
  4. 1 3/4 TB sherry vinegar
  5. 1/2 serrano chile, minced
  6. 2 TB fresh oregano, chopped
  7. salt to taste
  8. 1/2 red onion, thinly sliced and rinsed in cold water
  9. 1 stalk celery, thinly sliced
  10. 1/2 lb salmon, skinned and sliced into half inch pieces
  1. Rub a medium sized bowl with garlic and ginger. Discard garlic, mince ginger and place it in the bowl along with lime juice, sherry vinegar, serrano chile, oregano and salt. Mix to combine.
  2. Gently stir in onions, celery and salmon. Refrigerate at 1 hour before serving.
Cooking with Rosemary