Chicha Ceviche

Wild Sockeye Salmon Ceviche with Passion Fruit Ginger Vinaigrette

This week’s Avocados From Mexico post takes us to Chicha Peruvian Restaurant for ceviche! If you haven’t been to Chicha, you are truly missing out on the best Latin food in Vancouver. Chef Shelome Bouvette excels at ceviche and this recipe has some avocado in the dressing and in the final presentation. It’s healthy and while it does take a bit of time to assemble, you’ll have dressing left over that is perfect for salads or topping some grilled veggies!

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For ceviche:

1lb cleaned and deboned wild salmon cut into cubes
1 bunch cilantro finely chopped
2 jalapeños deseeded and finely diced.

Passion fruit ginger dressing:

1 cup lemon ponzu ( can get in Asian section in supermarket.)
1 cup passion fruit juice
1 roasted red pepper
2 red Thai chilies
1 tablespoon ginger peeled and cut up.
1 cup of honey

Wasabi aioli:

1 cup of mayonnaise
1 tablespoon wasabi powder or paste
2 tablespoons honey
1/2 avocado
2 teaspoons peeled and chopped.
Squeeze of one lime

Wontons and nori:

Heat small pot or fryer up with veg oil. Slice thinly 1/2 pack of wonton wrappers and fry for 1 min then put onto plate with paper towels to get rid of any extra oil. Thinly cut nori the same for garnish.

Method:

  1. chop up salmon, add red onion, jalapeño and cilantro. Chill well making dressing.

2. In blender add all ingredients. Start slow. Blend until fully blended and red in colour. Pour half 3/4 of dressing over salmon.

3. To make wasabi mayonnaise add all ingredients in blender and blend until smooth. Put in squeeze bottle.

To assemble:

Put 1/2lb of pea shoots or mixed greens on bottom of a serving bowl. Add 1 Avocado from Mexico fanned over top. Add last bit of dressing over. Then add your ceviche.  Top with crispy wontons and nori. Wasabi aioli around the plate and garnish with black  sesame seeds.

Images courtesy of Diane Chow Fabulously Frugal!