Salmon and tuna poke inspired ceviche

Name: Salmon and tuna poke inspired ceviche
Prep time: 10 min
Total time: 40 min
Yield: 10 to 12 patacones/tostones topped with salmon and tuna poke ceviche
Ingredients: ¼ lb of sashimi grade wild salmon; ¼ lb of sashimi grade tuna; 2-3 tablespoons of avocado or olive oil; ½ tablespoon sesame oil; 1 tablespoon of finely chopped chives; ½ to 1 hot pepper; ½ teaspoon grated or crushed ginger; 2 tablespoon of soy sauce; Green plantain chips; Lime marinated red onions {Cebollas encurtidas}; Freshly chopped cilantro or whole leaves; Lime slices; Other optional toppings: Wasabi/soy sauce/ginger/sesame seeds/additional hot pepper

User Reviews

4.8

117 reviews

Excellent

Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings
10 to 12 patacones/tostones topped with salmon and tuna poke ceviche
Course
Appetizer
Cuisine
South American, American, Hawaiian, Ecuadorian

Salmon and tuna poke inspired ceviche

Iris Warren

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Recipe for salmon and tuna poke inspired ceviche marinated with soy sauce, ginger, chili pepper, avocado oil, sesame oil, and chives. Drizzled with lime juice, pickled onions, cilantro, and served on green plantain chips.

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Ingredients

Servings

¼ lb of sashimi grade wild salmon skinless and boneless, cut into small cubes
¼ lb of sashimi grade tuna skinless and boneless, cut into small cubes
2-3 tablespoons of avocado or olive oil
½ tablespoon sesame oil adjust to taste
1 tablespoon of finely chopped chives
½ to 1 hot pepper seeds and veins removed, finely diced, adjust to taste
½ teaspoon grated or crushed ginger adjust to taste
2 tablespoon of soy sauce adjust to taste

To serve and garnish:

Green plantain chips Patacones/tostones in traditional form or shaped as small cups
Lime marinated red onions {Cebollas encurtidas}
Freshly chopped cilantro or whole leaves
Lime slices
Other optional toppings: Wasabi/soy sauce/ginger/sesame seeds/additional hot pepper

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Instructions

In a small ceramic or glass bowl, combine the salmon and tuna with the avocado oil and sesame oil, mix gently until the fish is coated with the oil – this will prevent it from oxidizing. Add the chives, ginger, hot pepper, and soy sauce. Mix well, cover and refrigerate for at least 30 minutes or until ready to serve.
While the poke ceviche is marinating, prepare the patacones or tostones. They can be made the traditional way or you can form them into a round mini cup/bowl form to be filled with the ceviche. To shape them into a round cup shape, place the plantain chip after the first frying, into a lemon/citrus squeezer and gently press it, then remove it very gently, and fry it again as you would with the regular patacones.
Serve the salmon and tuna poke inspired ceviche on top of the plantain chips or inside the plantain cups. Top with a drizzle of lime juice, the pickled red onions, cilantro leaves, hot sauce to taste, and any other garnishes you prefer.