Looking to get fancy without breaking the bank? This fresh and flavorful dish transforms salmon leftovers into a mouthwatering ceviche — brought to us by expert chef Deborah VanTrece.
“I am always a sucker for the leftover trim or belly of a fresh fish and the possibilities of turning it into something sublime yet affordable,” she explains. “Often, you can find these cast-off pieces at your local fish market for way less than premium cuts. Ceviche is a perfect dish for utilizing these leftover pieces and perfect for the summer. I top mine with avocado, and cornbread biscotti that I make by toasting day old cornbread.”
Deborah VanTrece is all about food that’s delicious and approachable. With more than 30 years of experience, VanTrece is known for her innovation preparation and passion for food. She emphasizes the “soul” in soul food — striving to capture the magic that comes with combining both local and foreign flavors to ignite feelings of beauty and warmth in dishes otherwise deemed simple.
Furthermore, VanTrece focuses on the vibrant flavors of various foods and recipes, reaching in for the “soul” through the use of herbs and spices that make you remember why food is an art.
But Why Ceviche?
Aside from this recipe’s refreshing and delightfully light qualities, ceviche is a quick and easy way to mix up your diet while combining tasty flavors and healthy-ish ingredients into a new and exciting dish — all without having to turn on the oven! Ceviche is also extremely versatile, giving way to endless combinations and course options. It can be served alone as a tangy appetizer, added to a salad for extra protein and flavor, or as a topping on breads or biscuits. Think of ceviche as a perfect dish for customization, lending itself to your own personal touch.
Why This Ceviche?
Similar to all of Deborah VanTrece’s dishes, this Salmon Belly Ceviche offers an innovative spin on the classic dish. Featuring hints of mint and orange and a kick of jalapeno, the recipe is as delicious as it is beautiful. Read on to learn how you can make this fancy and quick recipe at home.
Chop the salmon belly, fillet, or trim into small, bite-sized cubes. Then chop the onion, red pepper, and jalapenos in similar squares. Chopping the salmon and veggies allows the flavors to blend together and combine for enhanced taste.
In a large mixing bowl, combine the salmon, onion, red pepper, and jalapenos along with the orange juice and lime juice. Make sure the juice is evenly spread amongst the veggies and especially the salmon. This not only ensures that the flavor is being absorbed, but also allows the lime juice to essentially “cook” the salmon with its acidity. If the juice isn’t evenly spread and absorbed, the salmon will be unevenly marinated and “cooked.”
Cover the bowl and place in the fridge to marinate for about 45 minutes to an hour. While you’re waiting for the salmon and veggies to marinate in the lime and orange juice, chop the cilantro, mint, and tomatoes. You can dice them especially small so that their flavors are widespread throughout the dish.
Once the mixings have marinated, remove the bowl from the fridge and add the cilantro, mint, and tomatoes. Gently mix all the ingredients together and add a touch of olive oil, salt, and black pepper for the final touch.
Serve it up as an appetizer, snack, or main course. Garnish with VanTrece’s suggestion of avocado, or customize it with your own favorite crackers, toppings, or extra herbs. Enjoy!