Ingredients
- Makes 4 cups, serving 8 as an appetizer
- 1 pound very fresh skinless salmon fillets (you’ll need about 1 ¼ pounds if the salmon has the skin-trim off the skin before proceeding), cut into ½-inch cubes or slightly smaller
- About 1 cup fresh lime juice
- About 1/3 cup fresh orange juice (preferably from cara cara oranges)
- 1 medium red onion, chopped into ¼ inch pieces
- 2 large seedless cara cara oranges (others will work, but I love the deep, rich flavor of the cara caras)
- 2 tablespoons drained capers
- 1/3 cup chopped fresh cilantro, plus some leaves for garnish
- Salt
Instructions
Marinating the salmon.
- Place the salmon in a 1 ½ quart glass or stainless steel bowl and stir in the lime and orange juices, along with the onion. You’ll need enough juice to cover the fish and allow it to float somewhat freely.
- Cover and refrigerate for 10 minutes up to 2 hours, “cooked” to your likeness.
- Drain off all but a little of the juice.
- Cut the stem and blossom ends (tops and bottoms) off both oranges. Then, standing each orange on your cutting board and working close to the flesh, cut away the rind and all the white pith.
- Cut out the all-orange, no white-pith segments: With a small sharp knife, cut between the segments-dividing white membranes, releasing perfect little segments (called supremes). Cut the segments in half and add to the bowl.
- Stir in the capers, cilantro to the marinated salmon (with the remaining juice).
- Taste and season with salt, usually about ½ teaspoon, then cover and refrigerate if not serving immediately.
Serving the ceviche. Divide among eight martini glasses or small decorative bowls. Garnish with a leaf or two of cilantro, serve with chips or crackers.
